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Zoe's Java House

1259 4th Avenue, Prince George, V2L 3J5 · Restaurant

7 inspections

  1. Routine Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous foods (opened fruit juices) stored in a refrigeration unit with a temperature (11.6°C) above 4°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 open fruit juices stored in the refrigeration unit and moved the unopened fruit juices to a refrigeration unit that maintains a temperature of 4°C or below.
  2. Routine Inspection

    2 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: A jug of pineapple juice labeled "Refrigerate after opening" is store inside cooler measured at 8.2°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 pathogen growth that may lead to foodborne illness.
      • Corrective Action: Operator moved pineapple juice to a working refrigeration. Ensure your refrigeration units can maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: FOODSAFE training was taken in 1997 and had expired since. A person in charge must have Level 1 FOODSAFE at all times the establishment is in operation to ensure proper handling of food products.
      • Corrective Action: Operator to ensure at leaset one staff on-site have up to date FOODSAFE training during operation.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Temperature of the refrigeration unit (storing milk and desserts, processed ham) in the kitchen was measured 10°C. (Public Health Significance) Storing potentially hazardous foods such and milk and desserts and processed ham above the temperature danger zone for more than 2 hours can cause growth of disease causing pathogens. Such food items if consumed can cause food-borne illness.
      • Corrective Action: Ensure that refrigeration unit is repaired/replaced such that it maintains the regulated temperature of 4°C or colder. - Operator was asked to transfer all the food items into a working refrigerator that maintained the regulated temperature of 4°C or colder at the time of inspection.
    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Internal temperature of processed ham and salad in the prep cooler was measured at 6.3°C. (Public Health Significance) - Storing potentially hazardous foods such as processed ham, salads above the temperature danger zone for more than 2 hours can cause growth of disease causing pathogens. Such food items if consumed can cause food-borne illness.
      • Corrective Action: Ensure that all food items in the prep cooler are stored in a refrigeration unit that maintains the regulated temperature of 4°C or colder. -Ensure that prep cooler is repaired/replaced such that it maintains the regulated temperature of 4°C or colder.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Scoops with handles are left inside bins containinng food items. (Public Health Significance) - Scoops left inside the bin(handles touching the food) are exposed to bare hand contact while handling. This may cause cross-contamination of food items in the bin and potentially food-borne illness.
      • Corrective Action: -Ensure that scoops are stored in a way (handles pointing out) that prevents cross-contamination or are washed and sanitized after every use.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Personal items are stored besides food items such as canned beans and sauces. (Public Health Significance) - Storing personal items in the food storage units can cause potential cross-contamination and may lead to food-borne illness.
      • Corrective Action: -Ensure that all personal items are stored in a separate designated location.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan not present at food premises. (Public Health Significance) - Maintaining food safety plan on-site at all times ensures that food safety hazards are prevented by employee education.
      • Corrective Action: -Ensure that food safety plan is maintained in the food premises at all times.
  5. Routine Inspection

    1 infraction

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Ambient temperature of the backroom fridge was measured at 9°C and the internal temperature of potentially hazardous food (chilli) was measured with a probe thermometer at 8°C. The potentially hazardous food was stored in the unit for over 4 hours. Public Health Significance - Potentially hazardous foods must be stored below 4°C to prevent the growth of dangerous micro-organisms that can lead to foodborne illness.
      • Corrective Action: Operator moved non-potentially hazardous food products from the backroom fridge to a working refrigeration unit and voluntarily discarded potentially hazardous food (3 bowls of chilli). Operator placed a sign on the unit to notify employees not to use it until it is serviced or replaced and can maintain a measured temperature of 4°C or less.
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Permit was placed in the kitchen area and is not visible to general public.
      • Corrective Action: Operator to place the permit in front seating area for public visibility.
    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A large bowl of cooked beans curry (potentially hazardous food) was seen cooling on the stove. When questioned operator mentioned they usually cool the food by placing a trough in hand washing sink. The surface temperature of the beans curry was measured at 35°C at 2:30 PM. Operator mentioned that beans curry was lying outside from the morning. Cream (potentially hazardous food) in large flask was seen lying outside on the table and the surface temperature of the cream was at 12.5°C.
      • Corrective Action: Operator voluntarily discarded the curry and cream as it was outside from the morning. Operator was educated on proper cooling methods. All potentially hazardous foods must be stored at or below 4°C or above 60°C to minimize growth of pathogens and toxin production which may lead to foodborne illnesses when consumed by the public. Cool foods from 60°C to 20°C in 2 hours; then from 20°C to 4°C in 4 hours; Total cooling time should be 6 hours or less. Discard food held above 4°C but less than 60°C for more than 2 hours. Operator must store the cream back in refrigerator after each use.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) There was an unlabelled spray bottle seen in dishwashing area and when questioned the operator of its contents she was not aware of them and asked an employee who mentioned it was floor cleaner.
      • Corrective Action: Operator used a permanent marker to label the spray bottle. Unlabelled chemical containers in kitchen may lead to chemical contamination of food when used by an employee not knowing its contents.