White Goose Bistro
1205 3rd Avenue, Prince George, V2L 3E6 · Restaurant
7 inspections
- Complaint Inspection
5 infractions
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Observation: (CORRECTED DURING INSPECTION) Sprouted potatoes are stored in kitchen. All foods on the premises must be wholesome and free from spoilage. Spouted potatoes may contain toxin that is unsafe for consumption.
- Corrective Action: Operator removed sprouted potatoes from premises immediately.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Potentially hazardous food (tomato paste, cut mushrooms, creme brulee) stored inside walk-in cooler are not covered. Frozen fish in a container was observed to be thawing on the floor of the walk-in cooler.
- Corrective Action: Operator to ensure all potentially hazardous food are convered. Food products are stored at least 15 cm (6 inches) off the ground.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Heavy dust built-up visible on the surface of walk-in cooler condenser at the air outlet. Dust is blow into the cooler, increasing chances of contaminating food items stored inside cooler.
- Corrective Action: Operator to clean cooler condenser.
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Back door is left open. This may allow for pest entry.
- Corrective Action: Operator ensure backdoor can be closed to prevent pest entry.
- 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
- Observation: (CORRECTED DURING INSPECTION) No themometer observed at front bar cooler that is used to stored potentially hazardous food.
- Corrective Action: Operator installed a themometer at bar cooler. Temperature was able to meet the require temperature of 4°C.
- 201 - Critical Food contaminated or unfit for human consumption [s. 13]
- Routine Inspection
2 infractions
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: (CORRECTED DURING INSPECTION) Bottle of medication was stored above food prep table area inside of kitchen. All items intended for personal use are to be used and stored outside of the kitchen area.
- Corrective Action: Bottle of medication was moved outside of the kitchen during inspection.
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: (CORRECTED DURING INSPECTION) Food tray inserts were placed directly in front of hand washing sink at start of inspection. To allow for ease of access, food items and equipment should not obstruct hand washing stations. Cross-contamination of food items may also occur if placed near hand washing sinks.
- Corrective Action: Food trays were moved during inspection.
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Follow-Up Inspection
2 infractions
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Walk-in cooler temperatures was measured at 7.5 degrees Celsius in the center portion of the cooler. Public Health Significance - refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
- Corrective Action: Monitor and log temperatures (including using a probe or infrared thermometer) regularly, adjust and have repaired as needed to provide a temperature of 4° Celsius or less at all times. Recommend rearranging how food is stored to allow adequate air flow throughout the cooler.
- 304 - Repeat Premises not free of pests [s. 26(a)]
- Observation: Evidence of mice; droppings were noted in the facility. Operator has a pest control operator contract in place. Public Health Significance - Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
- Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Foods were left uncovered and open to contamination. Mice droppings were observed on potatoes stored downstairs (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: Dispose of any food that have come into direct contact with, or you suspect have come into contact with, mice and their droppings and urine. Place all food in dry-storage area in sealed pest-proof containers.
- 304 - Repeat Premises not free of pests [s. 26(a)]
- Observation: Evidence of mice; droppings were noted in the facility. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
- Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. Clean and sanitize area where droppings are located and monitor situation.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Noticeable amount of food debris on floor, as well as clutter downstairs. Public health significance - Clutter can provide harbourage for pests. Food debris can provide nutrients for pests and worsen infestations.
- Corrective Action: Ensure that the restaurant is kept clean and sanitary. Remove items not required for food preparation from facility, and organize downstairs storage. Provide updated Sanitation plan to Northern Health.
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
5 infractions
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous cold foods were stored around 8°C in walk-in cooler. (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. There was significant variability in temperature throughout walk-in cooler (0°C to 8°C), operator may need to reorganize the cooler to ensure adequate airflow.
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Foods were left uncovered and open to contamination in walk-in cooler. Raw meat was left uncovered to thaw downstairs (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, meat thawed at room temperature. (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.
- 304 - Repeat Premises not free of pests [s. 26(a)]
- Observation: Evidence of mice; droppings were noted in the facility. Operator was aware and has pest control operator come once a month to check traps. (Public Health Significance) Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
- Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Continue to trap and remove the pests, as well as monitor the situation. Clean and sanitize area where droppings are located, and throw away any food that may have been contaminated by mice or mice droppings.
- 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Back door was left open; operator claims that mice were coming into facility through holes in basement floor. Pipe was leaking downstairs. Inadequate sanitation within food preparation area also provides food for pests.
- Corrective Action: Keep back door closed, or install screen if operator wants to keep door open. Plug up holes in basement floor or have screen placed over top if they are used for drainage. Have pipes downstairs repaired.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
1 infraction
- 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Back door is left open without a screendoor. This allows pest entry.
- Corrective Action: Operator to install a screen door.
- 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Routine Inspection
6 infractions
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Potentially hazardous cold foods are stored above 4°C at 10°C in the upstairs walk- in cooler. (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.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: Sanitation plan is unclear and regular sanitation of the facility does not seem the be happening on a regular basis. Sanitizer bottles are not lableed and there are multiple chemicals being used without proper dilution ratios or test strips.
- Corrective Action: Update sanitation plan and train all employees on how to sanitize surfaces regularly with an appropriately diluted sanitizer solution.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Large build up of food debis, 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, underneath and behind equipment, and tools and equipment to prevent build up of dirt and debris. Ensure the general facility is cleaned and sanitized before the next follow-up visit.
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mice in trap caught and mice droppings found behind shelves and equipment.
- Corrective Action: Clean and sanitize the facility regularly. Follow mice dropping clean up instructions attached.
- 305 - Repeat Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Backdoor was left open for the entirety of the inspection. Pests can enter the building easily when the door is open.
- Corrective Action: Install a screen door or leave the backdoor closed during operation.
- 312 - Items not required for food premises operation being stored on the premises [s. 18]
- Observation: Many items unrelated to restaurant operations stored in the downstairs storage area. This is a potential nesting area for pest as the clutter makes it difficult to clean and sanitize.
- Corrective Action: Remove all items that are unrelated to the operation of the restaurant.
- 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]