Beijing Restaurant in Charlottetown issued health warning

Published on June 2, 2015

Screnshot of the Beijing Restaurant inspection report

A Charlottetown Chinese food restaurant has been warned for unsanitary conditions in its washrooms and food premises.

Provincial environmental health inspectors dropped by Beijing Restaurant in Winsloe on March 10 for a routine inspection and identified two violations of the Public Health Act, Food Premises Regulations.

The washrooms weren’t being maintained in a sanitary condition and the food areas and equipment were also not being maintained in a sanitary condition.

“In this case during that routine inspection, the inspector felt there could be some improvements to sanitation so it was marked unsatisfactory,’’ said Ryan Neale, senior environmental health officer with the province.

There was a followup inspection on March 31 “to give the operator some time to improve on the sanitation and to consider a sanitation plan which kind of outlines cleaning schedules’’.

Health inspectors were not satisified on that followup visit and issued the operator a warning letter, the first step in a graduated system of enforcement.

Failure to address the matter can result in the next step which is notice of intent to issue a health order.

The most serious of the three-step enforcement is the actual health order and that only comes when changes weren’t made during the first two steps.

An actual health order gives inspectors the authority to shut it down.

Beijing Restaurant was issued a warning letter on April 1.

Health inspectors returned the next day to see if the appropriate action was taken.

Corrective action had been taken.

“It gave them two days to get it done. We did not want it to go too long without another reinspection. Sanitation was deemed to be satisfactory.’’

When asked what specifically inspectors had issue with, Neale said there were items present that were not necessary to the operation of the business.

“It’s important in food preparation and food service areas to limit the items in those areas to what is necessary for the business. It can get cluttered (with) items there that really don’t serve any purpose. It was about removal of some items that really weren’t necessary to the business and also improve on sanitation.’’