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Whole Wheat & Honey Cafe

10003 100 Street, Fort St. John, V1J 3Y7 · Restaurant

18 inspections

  1. Follow-Up Inspection

    3 infractions

    • 206 - Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: A pan of food including chicken and vegetables in a sauce was found on a gas burner that was turned off. The temperature of the food was at 54 C. This area of the kitchen was staffed by a new employee. As the food had been left there for less than 1 hour, the staff was told to reheat the food to 74 C and keep the food at or above 60 C, cool the food and place in the cooler or to discard it. Temperature abuse of food kept in the temperature danger zone (between 4 and 60 C) can allow the growth of microbes that can cause foodbourne illness.
      • Corrective Action: Ensure that foods are stored properly either at correct hot holding temperatures, cooled properly or discarded. Do not store foods for prolonged periods at room temperature.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Coffee syrups were stored on a shelf that was less than 15 cm from the floor and syrup bottles were stored on the floor. Food stored directly on or near the floor can be contaminated with floor debris.
      • Corrective Action: Ensure that food including syrups for coffee are stored at least 15 cm from the floor.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A spray bottle with bleach found near the coffee bar with levels about 200 ppm as indicated by the bleaching of chlorine test strips. The concentration of sanitizer for bleach is between 100- 200 ppm for safe chemical handling and effective microbe reduction. This is a repeated violation.
      • Corrective Action: Ensure the correct concentration of bleach is used. The acceptable level of bleach is 200 ppm. Higher levels of chlorine can result in eye and throat irritation in staff and cause removal of finishes on metal surfaces. Ensure that all staff understand the use of the different chemicals and how to prepare them. It is recommended that chlorine test strips are used to verify chlorine concentration.
  2. Follow-Up Inspection

    6 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Inserts with chopped parsley and diced garlic were found stored on top of inserts beneath a prep cooler lid. Perishable foods stored in the temperature danger zone are at temperatures that promote microbe growth. The operator discarded the food during the inspection. This is a repeated violation.
      • Corrective Action: Ensure that perishable foods including chopped parsley and diced garlic in inserts are stored at or below 4 C to minimize microbe growth in food. Ensure that staff are recording temperatures for food in the prep coolers.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meat is stored next to ready to eat foods and produce. (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.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: There was food debris around the base of the mop sink and on the drain cover near the dishpit.Food debris can attract pests.
      • Corrective Action: Ensure that the facility is cleaned and sanitized so that pests are not attracted to the facility.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The bleach sanitizer in the third compartment sink was found at 50 ppm. The operator mentioned that a staff member has just finished washing dishes. Improper levels of sanitizer will leave microbes on the dishes and can lead to foodbourne illness.
      • Corrective Action: Ensure that the concentration of sanitizer in the three compartment sink is between 100-200ppm while warewashing. It is recommended that the sanitizer solution is verified with test strips and/ or the sanitizer solution in the third sink is changed when the water appears cloudy or a large number of dishes have been washed.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: The handwash sink in the rear of the facility had no paper towels and the operator mentioned that there was no supply of paper towel available. The availability of single use paper towels allow staff to keep freshly washed hands clean.
      • Corrective Action: Ensure that paper towels in a dispenser are supplied at all handwash sinks. Verfiy with staff that freshly washed hands are dried only on single use paper towels.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The seal around the dishpit is discoloured with black stains that may be mould. Insufficient seals including around dishpits can promote water damage to infrastructure that allows water damage and mould growth. Damaged surfaces cannot be cleaned and sanitized properly. The gasket in an upright freezer near the coffee serving area is in disrepair. Equipment that is in disrepair may not function properly and broken equipment can contaminate food.
      • Corrective Action: Ensure that surfaces in the facility including around the dishpit are smooth, easy to clean and impervious to moisture. Ensure that equipment including gaskets in upright freezers are in good repair.
  3. Routine Inspection

    3 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: A pan of food including chicken and vegetables in a sauce was found on a gas burner that was turned off. The temperature of the food was at 54 C. This area of the kitchen was staffed by a new employee. As the food had been left there for less than 1 hour, the staff was told to reheat the food to 74 C and keep the food at or above 60 C, cool the food and place in the cooler or to discard it. Temperature abuse of food kept in the temperature danger zone (between 4 and 60 C) can allow the growth of microbes that can cause foodbourne illness.
      • Corrective Action: Ensure that foods are stored properly either at correct hot holding temperatures, cooled properly or discarded. Do not store foods for prolonged periods at room temperature.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Desserts in a cooler near the front counter had desserts that were not covered. A head of cauliflower was found uncovered in a cooler in the kitchen. A can of condensed milk was found open and in the can in a cooler near the coffee serving area. Trays of uncovered samosas were found in an upright cooler in the kitchen. There is a contamination risk for uncovered foods in cooler units. Foods stored in cans can promote the leaching of metals from the can that are released in the food and can cause food intoxication.
      • Corrective Action: Ensure that all foods are covered when in the cooler to reduce microbe growth and cross contamination of foods. Do not store opened food in cans. The can of condensed milk and cauliflower were discarded during the inspection.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A spray bottle with bleach found near the coffee bar with levels about 200 ppm as indicated by the bleaching of chlorine test strips. The concentration of sanitizer for bleach is between 100- 200 ppm for safe chemical handling and effective microbe reduction. This is a repeated violation.
      • Corrective Action: Ensure the correct concentration of bleach is used. The acceptable level of bleach is 200 ppm. Higher levels of chlorine can result in eye and throat irritation in staff and cause removal of finishes on metal surfaces. Ensure that all staff understand the use of the different chemicals and how to prepare them. It is recommended that chlorine test strips are used to verify chlorine concentration.
  4. Follow-Up Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) A cooler unit near the front coffee service area containing milk, oat milk and other dairy products was at 12 degrees Celsius. The temperature of the a sample of milk was at 12 degrees Celsius. The in-house cooler thermometer was at 9 degrees Celsius. The temperature log indicated that the unit was at 4 degrees Celsius that morning. A thermometer was left in the unit for 15 minutes to see if the unit was in a defrost cycle and the temperature was at 9 degrees Celsius. Temperature abused food can cause food bourne illness. Foods including naan bread dough balls and garlic crumble were stored above inserts in a prep cooler in the back kitchen. The temperature of the food were above 20 degrees Celsius. Food not stored properly in prep coolers cannot remain at 4 degrees Celsius or less and may allow the growth of microbes.
      • Corrective Action: The milk and other opened dairy products were discarded during the inspection. The unopened containers were moved to another cooler. Ensure that potentially hazardous foods including dairy products are kept at or below 4 degrees Celsius. Do not use this cooler unit until it keeps food at or below 4 degrees Celsius.Verify the defrost cycle time and temperatures to avoid temperature abuse in foods. Staff moved the naan bread dough balls and garlic crumble to a nearby cooler. Ensure that no foods are stored above the inserts in the prep cooler as the temperature cannot be maintained at 4 degrees Celsius.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Coffee syrups were stored on a shelf that was less than 15 cm (6 In) from the floor and syrup bottles were stored on the floor. Food stored directly on or near the floor can be contaminated with floor debris.
      • Corrective Action: Ensure that food including syrups for coffee are stored at least 15 cm from the floor.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Cleaning cloths were stored on food prep cooler cutting boards. There is a sanitizer pail in the back kitchen area. Staff were educated on the necessity to put cleaning cloths that are not in use in the sanitizer solutions. Cleaning cloths are a medium for microbe growth that can be spread wherever the cloth is used.
      • Corrective Action: Ensure that cleaning cloths are stored in sanitizer solution when not in use to destroy microbes on the cloth.
  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. The recorded temperature was 10 °C. 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: Ensure that the cooler is serviced or replaced as required so that the temperature can be maintained at 4 °C or below. Discard food that has been temeprature abused.
    • 307 - Repeat 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. 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. Ensure that the white cutting board on the food prep counter in the back of the kitchen is smooth, easy to clean and does not have any stains.
    • 309 - Repeat Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A pail with bleach was at levels beyond detection from the test strips. Using the correct concentration of sanitizer will prevent health adverse effects for staff including eye and throat irritation and removal of finishes on equipment. Chemical handling and safety is important for food protection.
      • Corrective Action: Ensure the correct concentration of bleach is used. The acceptable level of bleach is 200 ppm. Ensure that all staff understand the use of the different chemicals and how to prepare them.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The current cook is a new staff member and does not have food safety training. The facility has had two months to correct this violation. Food safety training promotes the use of food safe methods and leads to safe food delivery.
      • Corrective Action: Enroll the current cook in food safe training to prevent unsafe food practices. Ensure new staff have appropriate food safe training.
  7. Follow-Up Inspection

    12 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. 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.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. The operator noted that morning that the cooler was not at the correct temperature and did not move the food to another cooler. The recorded temperature was 9.9 °C. A 4 l container of milk was found on the counter in the coffee service area at a temperature of 12°C. A bowl covered with plastic wrap containing shredded cabbage was stored at room temperature on a food prep counter. (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: Since potentially hazardous cold foods were not moved to another functional cooler when observed in the morning, these foods have been temperature abused and need to be discarded. Ensure that the cooler is serviced or replaced as required so that the temperature can be maintained at 4 °C or below. Ensure that 4L milk containers that are taken out of the cooler often are also returned to the cooler when not in use. Verify the temperature of the milk every 2 hours to ensure that the milk is not temperature abused. Discard food that has been temeprature abused.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Two containers of spices was stored next to a handwash sink with the lids open and in contact with a dirt poster on the wall. Splashing from water used for handwashing may contaminate the spices. Improper storage of food including spices can lead to contamination.
      • Corrective Action: Discard the spices. Ensure that food is not stored near the splash zone of the handwashi sink. Ensure that the lids of containers with food are closed when stored.
    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops including single use plastic spoons to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
    • 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.(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.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The current menu has been expanded since the change of ownership; however, the food safety plan on file has only the previous menu. The formulation of an up to date food safety plan ensure that food is prepared safely.
      • Corrective Action: Ensure the final version of the food safetyplan is completed and reviewed by all staff.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A stand mixer stored on the floor had dried on dough build up, an interface between a cutting board and countertop has build up of food debris, a Ninja mixer cup was cracked, all cutting boards were stained and heavily worn, tongs were stored on the oven handle hanging near the floor. Dried food debris, worn equipment and improperly stored food equipment may contaminate food. Cleaning cloths are stored on food prep surfaces. Cleaning cloths that may contain microbes must be stored in sanitzer when not in use to prevent the growth of microbes in the cloths.
      • Corrective Action: Ensure that food equipment is cleaned and sanitized properly even in hard to reach areas to prevent foodbourne illness. Ensure that food equipment is kept in good working order and worn or broken equipment is repaired or replaced. Ensure that clean equipment are stored in a manner that will keep them clean. Ensure that cleaning cloth when not in use are returned to sanitizer to minimize the growth of microbes on the cloths.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: A staff member was observed using only two compartments of the three compartment sink for warewashing. The second sink appeared to be detergent and water and the third sink was clear liquid. There was 0 ppm of chlorine in the third sink and the staff member was placing wet coffee mugs in the drying rack. The first compartment sink was filled with dirty dishes. There was a warewashing poster for three compartment sink posted above the sink. Improper cleaning and sanitizing of dishware will not properly remove all microbes from dishware and may cause foodbourne illness.
      • Corrective Action: Ensure that all staff are trained in the proper use of the three compartment sink for the removal of microbes from dishware. Rewash, rinse and santize the dishware properly. It is recommended that chlorine test strips are used to verify the concentration in the basin filled with sanitizer of 100 ppm for bleach.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Non food grade containers were in use for dry storage items like flour. Since non food grade containers are not food safe, the material can release chemicals into the food.
      • Corrective Action: Use a food grade container or a foodgrade bag inside the non food grade container to protect food from contamination.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A spray bottle with bleach found near the coffee bar did not have a label. The operator mentioned that it was filled with vinegar. The test strips indicated that the sanitizer was beyond 200 ppm due to the bleaching of the test strip. A pitcher that had a bleach label had 0 ppm chlorine levels. Chemical handling and safety is important for food protection.
      • Corrective Action: Ensure that all spray bottles are labelled so that the chemicals used onsite are handled properly. Ensure the correct concentration of bleach is used. The acceptable level of bleach is 200 ppm. Higher levels of chlorine can result in eye and throat irritation in staff and cause removal of finishes on metal surfaces. Vinegar is not considered a sanitizer. Ensure that all staff understand the use of the different chemicals and how to prepare them. It is recommended that chlorine test strips are used to verify chlorine concentration.
    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation: A handbag, keys and cell phone were found on food prep surfaces. Personal items may contaminate food.
      • Corrective Action: Ensure that there is a designated area for staff items to prevent cross contamination with food.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The current cook is a new staff member and does not have food safety training. The facility has had two months to correct this violation. Food safety training promotes the use of food safe methods and leads to safe food delivery.
      • Corrective Action: Enroll the current cook in food safe training to prevent unsafe food practices. Ensure new staff have appropriate food safe training.
  8. Follow-Up Inspection

    4 infractions

    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The current menu has been expanded since the change of ownership; however, the food safety plan on file has only the previous menu. The formulation of an up to date food safety plan ensure that food is prepared safely.
      • Corrective Action: Ensure the final version of the food safetyplan is completed and reviewed by all staff.
    • 307 - Repeat 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. 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.
    • 402 - Critical Repeat Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff was seen with a gloved hand taking a sandwich off the grill, taking food from the cooler with the same gloves, removing a cell phone from pants pocket and then attempting to serve food. The EHO stopped the staff from contaminating the food and took the staff to remove gloves. The staff starting to put on a new pair of gloves and was stopped and told to wash their hands. The staff went to the handwash sink and used only water. Then the staff picked up a cleaning cloth to dry their hands. The cleaning cloth was placed in the laundry bag. Later in the inspection, the staff went to the first sink in the three compartment sink to wash hands again with only water. Instead of drying their hands, staff flickered the water off in the air. Proper handwashing is paramount and the first step to food safety to prevent foodbourne illness.
      • Corrective Action: Ensure that all staff understand the importance of proper handwashing. Review all steps for proper handwashing including the use of warm water, soap and drying with a paper towel at a designated handwash sink. If the dishwashing sink is used, ensure that the sink is cleaned and sanitized before performing warewashing.
    • 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The current cook is a new staff member and does not have food safety training. Food safety training promotes the use of food safe methods and leads to safe food delivery.
      • Corrective Action: Enroll the current cook in food safe training to prevent unsafe food practices. Ensure new staff have appropriate food safe training.
  9. Follow-Up Inspection

    8 infractions

    • 204 - Critical Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation: (CORRECTED DURING INSPECTION) Strips of chicken were reheated on a grill and had an internal temperature of 24°C. Staff did not know the required temperaturefor reheating the chicken. Staff were required to continue reheating the chicken until a temperature of 76 °C was achieved. No temperature logs for cooking, reheating, cooling, or receiving food was available. (Public Health significance) - When reheating potentially hazardous foods, foods must reach 74°C throughout the product to ensure the food is safe to consume.
      • Corrective Action: Internal temperature of all cooked foods must reach 74°C for 15 seconds and be recorded in log book. Ensure that temperatures for cooking, reheating, cooling and receiving food are recorded in a log book. Include a time log for cooling times and time dough balls for Naan bread are left at room temperature. Discard temperature abused foods as they may cause foodbourne illness.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. (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 including in the prep coolers and reach in coolers. Spoiled foods that were uncovered including sliced lemons and dragonfruit were discarded during the inspection.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The current menu has been expanded since the change of ownership; however, the food safety plan on file has only the previous menu. The formulation of an up to date food safety plan ensure that food is prepared safely.
      • Corrective Action: Ensure the final version of the food safetyplan is completed and reviewed by all staff.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Utensils including tongs, spatulas, and knives were stored in an unsanitary manner. Tongs were found hanging on the oven bar and could contact pants of staff. Spatulas were stored on single use aluminum foil that had food debris. Knives were stored on a sheet of cooling chicken and on a dough sheet. Single use spoons were stored in food including pesto while stored in the cooler. A knife used for slicing tomatoes was not cleaned and sanitized before reuse. Utensils used to handle food must be stored in a manner that prevent contamination that can be transferred to food. Cleaning cloths are stored on food prep surfaces. Cleaning cloths that may contain microbes must be stored in sanitzer when not in use to prevent the growth of microbes in the cloths. Use cleaning cloths only for cleaning and sanitizing food prep surfaces and equipment not for drying hands.
      • Corrective Action: Ensure that utensils are stored in a manner that keeps them clean and away from contamination. Clean and sanitize utensils every 4 hours. Clean and sanitize utensils between different uses. Have containers with sanitizer to store cleaning cloths when not in use.
    • 307 - Repeat 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. 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. Non food grade containers were in use for dry storage items like flour. Since non food grade containers are not food safe, the material can release chemicals into the food.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Use a food grade container or a foodgrade bag inside the non food grade container to protect food from contamination.
    • 310 - Repeat Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use spoons were found being reused in spices near the cook line and in one of the food prep coolers. The single use utensils are not designed for reuse and can result in the contamination of food.
      • Corrective Action: Use proper utensils to prevent food contamination.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Staff was seen with a gloved hand taking a sandwich off the grill, taking food from the cooler with the same gloves, removing a cell phone from pants pocket and then attempting to serve food. The EHO stopped the staff from contaminating the food and took the staff to remove gloves. The staff starting to put on a new pair of gloves and was stopped and told to wash their hands. The staff went to the handwash sink and used only water. Then the staff picked up a cleaning cloth to dry their hands. The cleaning cloth was placed in the laundry bag. Later in the inspection, the staff went to the first sink in the three compartment sink to wash hands again with only water. Instead of drying their hands, staff flickered the water off in the air. Proper handwashing is paramount and the first step to food safety to prevent foodbourne illness.
      • Corrective Action: Ensure that all staff understand the importance of proper handwashing. Review all steps for proper handwashing including the use of warm water, soap and drying with a paper towel at a designated handwash sink. If the dishwashing sink is used, ensure that the sink is cleaned and sanitized before performing warewashing.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: The current cook is a new staff member and does not have food safety training. Food safety training promotes the use of food safe methods and leads to safe food delivery.
      • Corrective Action: Enroll the current cook in food safe training to prevent unsafe food practices. Ensure new staff have appropriate food safe training.
  10. Follow-Up Inspection

    5 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Two bricks of butter were found stored at room temperature. They were put in the cooler during the inspection. Perishable foods including butter require refrigeration to prevent the growth of microbes that lead to foodbourne illness.
      • Corrective Action: Ensure that food that require refrigeration are stored at 4 degrees Celsius when not in use.
    • 208 - Repeat Foods obtained from unapproved sources [s. 11]
      • Observation: Eggs obtained from an unapproved source. (Public Health significance) - Foods from approved sources will have been processed in accordance with the Food Premise Regulations or other regulations. This ensures that the food meets current standards and is appropriate for sale to the public. The owner will provide a letter of approval from the source or a receipt.
      • Corrective Action: Obtain all foods, including but not limited to milk, water, processed foods, canned goods, meat, eggs, and other ingredients from an approved source.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The current menu has been expanded since the change of ownership; however, the food safety plan on file has only the previous menu. The formulation of an up to date food safety plan ensure that food is prepared safely.
      • Corrective Action: At the time of the inspection, the menu was reviewed with the operator. Several food items will be removed due to low sales and limited freezer space. The operator will send the final version of the menu to the EHO.
    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Non food grade containers were in use for dry storage items like flour. Since non food grade containers are not food safe, the material can release chemicals into the food.
      • Corrective Action: Use a food grade container or a foodgrade bag inside the non food grade container to protect food from contamination.
    • 310 - Repeat Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use spoons were found being reused in spices near the cook line and in one of the food prep coolers. The single use utensils are not designed for reuse and can result in the contamination of food.
      • Corrective Action: Use proper utensils to prevent food contamination.
  11. Follow-Up Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C including oat milk, milk, and a chai tea extract. (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. As the products were temperature abused, the operator was asked to discard the products during the inspection.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: The current menu has been expanded since the change of ownership; however, the food safety plan on file has only the previous menu. The formulation of an up to date food safety plan ensure that food is prepared safely.
      • Corrective Action: Ensure that the food safety plan is updated to include all items that are served at the facility. Consulation with EHO Kimberley Cochrane is requested to devise and review plan.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A glass bottle with water was found stored in the ice machine storage area in contact with the ice. Improper storage of bottles can cross contaminate the ice which is ready to eat food.
      • Corrective Action: Ensure that ice in the ice machine is protected from cross contamination. Remove the ice from the ice machine storage area and clean and santize the unit. Use a separate container with ice to cool water where the ice is discarded after use.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: A mug was filled with ambient temperature water containing utensils and thermometers used in the coffee bar. Contaminated water may be contaminated with microbes cross contaminate food and food surfaces.
      • Corrective Action: Ensure that all utensils and thermometers used in the coffee bar are cleaned and sanitized properly. All them to air dry and do not store them in water.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: A spray bottle with bleach found near the coffee bar did not have a label. A spray bottle near the espresso machine had no label. The operator mentioned that it was filled with water. Chemical handling and safety is important for food protection.
      • Corrective Action: Ensure that all spray bottles are labelled so that the chemicals used onsite are handled properly.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: An updated sanitation plan is not available on site. It was found that bleach in a spray bottle was not properly diluted and there were no sanitizer containers available for cleaning cloths. Ineffective sanitation plans can lead to foodbourne illness.
      • Corrective Action: Develop a revised sanitation plan that addresses the sanitzer used on site, the concentration needed and how to prepare it correctly. Set up sanitizer containers for cleaning cloths to prevent the spread of microbes from contaminated cloths.
  12. Follow-Up Inspection

    13 infractions

    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) A medium pot with another sauce was found in the reach in cooler that had been improperly cooled. Improper cooling of sauces results in temperature that promoted microbe growth and cause foodbourne illness.
      • Corrective Action: The operator was told to discard the sauce in the medium sized pot and to cool the next batch properly as previously stated.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) An extra large pot with butter sauce was found in the reach in cooler. The operator mentioned that the pot had been put directly in the reach in cooler after cooking. Improper cooling of large volumes of sauce results in temperature abuse that can promote microbe growth.
      • Corrective Action: The operator was told to discard the butter sauce and in the future to use correct methods to cool food in a safe manner. Hot foods need to reach 20 degrees Celsius within 2 hours and 4 degrees Celsius within 4 hours. Cooling can be facilitated by using an ice wand or ice bath, transferring the food into shallow pans, and/or stirring.
    • 206 - Critical Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) A rice cooker was found on a food prep counter near the reach in cooler with rice at 24.2 degrees Celsius. The operator mentioned that the rice had been left on the counter since the morning. Foods that are improperly cooled become temperature abused and may have microbe growth. The operator discarded the rice during the inspection.
      • Corrective Action: The operator discarded the rice during the inspection.
    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation: Foods including eggs obtained from an unapproved source. (Public Health significance) - Foods from approved sources will have been processed in accordance with the Food Premise Regulations or other regulations. This ensures that the food meets current standards and is appropriate for sale to the public. The owner will prove a letter of approval from the source.
      • Corrective Action: Obtain all foods, including but not limited to milk, water, processed foods, canned goods, meat, eggs, and other ingredients from an approved source.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate equipment is used as scoops to obtain or move ingredients or product. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: Use food safe scoops in place of bowls or other containers to transfer ingredients
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Bins containing flour, sugar, and spice containers with cinnamon and other spices had food debris on the lids and handles. Food debris attracts pests and can cause cross contamination.
      • Corrective Action: Maintain all food containers in a sanitary manner to prevent the attraction of pests and cross contamination of foods.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: An old cutting board was stored on the floor and leaning on a nearby reach in cooler in a manner that promoted harborage of pests.
      • Corrective Action: Remove the board to prevent pest harbourage.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris was found on the floor throughout the facility and in hard to reach areas including beside the oven. Food debris will attract pests and lead to cross contamination.
      • Corrective Action: Ensure that the floors are regularly cleaned and sanitized including hard to reach areas around equipment including ovens.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Overall sanitation of the facility was poor. The presence of dried food debris on food equipment and surfaces will attract pests and lead to cross contamination.
      • Corrective Action: Ensure that the sanitation of the facility is maintained regularly.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Non food grade containers were in use for dry storage items like flour. Since non food grade containers are not food safe, the material can release chemicals into the food.
      • Corrective Action: Use a food grade container or a foodgrade bag inside the non food grade container to protect food from contamination.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food stored in original metal cans. (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. Food was discarded during the inspection.
    • 310 - Single use containers & utensils are used more than once [s. 20]
      • Observation: Single use spoons were found being reused in spices near the cook line and in one of the food prep coolers. The single use utensils are not designed for reuse and can result in the contamination of food.
      • Corrective Action: Use proper utensils to prevent food contamination.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: A deep fryer unit was in use on a high food prep counter without any ventilation. A staff member was seen overfilling the fryer basket, placing the basket in the unit and large quantities of oil spilling out of the unit onto the floor. Improper placement of equipment in a facility can create hazards. Improper training of staff can lead to injury.
      • Corrective Action: Ensure that equipment including a deep fryer unit is placed in a secure area with adequate ventilation. Ensure that staff are properly trained to use equipment.
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods (sandwiches) are stored in a bowl of ice. Temperature of sandwiches measured was ~ 10°C. (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: Sandwiches were immediately put in a cooler. Operators are aware not to use ice baths to store foods. Foods should be stored cold in a unit that can maintain a temperature of 4C and below.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in chemical dishwasher. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 100 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 100 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food premises is not maintained in sanitary conditions. Food crumbs observed on counters above clean utensils. These could contaminate clean utensils which will then be used for cooking. Dirt and debris observed on floors. These conditions could attract pest which could contaminate foods and/or transmit diseases.
      • Corrective Action: Operators aware to keep counters and food surfaces clean and sanitary at all times. Floors and spaces in between equipment and walls should be cleaned on a regular basis. Dishwashing area should be kept dry to prevent bacterial and/or mould growth on floors and walls.
  15. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous food (sandwiches) in the kitchen was stored at above 4°C for less than 4 hours. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the temperature danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator immediately moved the sandwiches to a stand fridge that can maintain a temperature of 4°C or colder. Operator to ensure food is kept out of temperature danger zone at all times.
  16. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (sandwiches, grilled chicken, meat slices, vegetables) in the kitchen food preparation counter and near the stove were stored at above 4°C for less than 4 hours (measured from 6°C to 15.8°C). (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the temperature danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Move potentially hazardous cold foods (grilled chicken, meat slices, vegetables) to a preparation cooler that can maintain a temperature of 4°C or colder. Operator can also label or time the foods, making sure that foods kept outside the temperature danger zone are discarded after 4 hours.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Black scratches were found on a cutting board. (Public health significance) - food contact surfaces should be smooth and non-absorbent for easily cleaning and sanitization. Scratches are hard to be cleaned and sanitized, which might promote the formation of bacterial biofilm and could contaminate foods, causing food borne illnesses.
      • Corrective Action: Operator to ensure that the surface of cutting board is smooth and non-absorbent.
  17. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods (sandwiches, grilled chicken, meat slices, vegetables) in the kitchen food preparation counter and near the stove were stored at above 4°C for less than 4 hours (measured from 6.8°C to 12.6°C). (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the temperature danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods (grilled chicken, meat slices, vegetables) to a preparation cooler that can maintain a temperature of 4°C or less. Or operator to ensure foods are stored in an ice-bath with sufficient ice and with sufficient temperature monitoring. Operator can also label or time the foods, making sure that foods kept outside the temperature danger zone are discarded after 4 hours.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Two bottles of milk in the fridge in the kitchen were left uncovered and open to contamination. (Public Health significance) - Contamination of foods might occur if they are left open and come in contact with objects, air or drippings, potentially cause food borne illnesses.
      • Corrective Action: Cover all foods and prevent contamination from airborne contaminants and drips from raw foods.
  18. Initial Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods (sandwich) are stored at above 4°C (measured at 15.8°C) near the stove for over 4 hours. And other potentially hazardous cold foods (grilled chicken and cut vegetables) were sat on a melt ice bath on a food preparation table for 3.5 hours. The food surface temperatures were measured from 6.6°C – 12.6°C. (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: Operator discarded the sandwich immediately. And operator to ensure the potentially hazardous foods stored above 4°C or below 60°C are consumed within 4 hours. Discard the food if not conumed within 4 hours.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Boxes of eggs were observed on the floor in hall way. Staff said it's been there for a couple hours (Public Health significance) - Eggs should be stored at 4°C or below. Food left at room temperature is within the danger zone (4C-60C). Bacterial growth is exponential within the danger zone which can cause food borne illnesses.
      • Corrective Action: This was corrected at time of inspection. Eggs were put in the cooler.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bread placed on a food preparation table at the front counter and the chicken powder stored on kitchen shelves were not covered properly. (Public Health significance) -Food left open to the ambient air for an extended period of time might be contaminated, possibly leading to food borne diseases.
      • Corrective Action: Operator immediately covered the food.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Raw meats were found being stored above tortillas/bread in 2 of the fridges in the front counter. (Public Health significance) - Drippings from raw meat may contain harmful micro-organisms that could contaminate other food, potentially causing food borne illnesses.
      • Corrective Action: Operator immediately rearranged the food in a manner that prevent cross-contamination.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The inner surface of an ice maker located in the front counter was found to accumulate dust and dirt. (Public Health significance) - dust and dirt can harbour micro-organisms that may contaminate ice, potentially causing food borne diseases to the public.
      • Corrective Action: Operator has to clean the inner surface of the ice maker from time to time to ensure ice is not contaminated.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Used white board marker and board eraser were stored near disposable hot cups. (Public health significance) - soiled items could increase the risk of contamination to the food contact surfaces.
      • Corrective Action: Operator has removed the items immediately to a dedicated area, which was segregated from food/utensils/food contacting surfaces.