A & W #587
350 Lakeshore Dr NW Salmon Arm BC V1E 4M2 · Restaurant - Food Service
11 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The line cooler was at 6 to 8C, and line freezer was at -2C. They both reported defrost on gauge, please confirm that they're working. Freezer should be -18C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The dishwasher is broken and they're waiting on parts.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The staff break/storage area was cluttered with boxes, and there was a lot of cardboard (fire hazard) and other miscellaneous items stored around gas hot water heater.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat stips have expired.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Thermometer inside walk-in cooler was broken. This was replaced with a new unit at the time of inspection. 2. Thermometer in Delfield front line cooler was inaccurate. Please replace. Ensure thermometer is placed where it is easy to read and can provide a good representation of cold storage temperature (not at the back right on fan). Note: 1. Records indicate that a "low temperature dishwasher" is being monitored for 100ppm of a certain solution. If this is the triple sink method, it is generally referred to as manual warewashing. For manual warewashing, quat sanitizer must be used at 200ppm. Please clarify this condition and the availability of appropriate test strips 2. Viper vegetable wash solution is to be dispensed at a very dilute concentration (100ppm). At this range the color change of the current strip is barely detectable against the base yellow color of the strip. Consider changing to a strip that has a lower range of detection and a more distinct color difference at the required concentration.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. An uncovered tomato slicer was observed to be stored on the lower shelving unit close to the floor. Debris was observed under the shelving unit. The tomato slicer is more likely to be contaminated at lower levels due to food and other debris dropped by the employees as they walk by this area continuously. There was no visible signs of contamination on the tomato slicer but it was recommended that the slicer be stored elsewhere. The tomato slicer was placed on a higher shelf away from the floor. - Corrected During Inspection. 2. Small pool of water was observed underneath the shelves in the walk-in-cooler. The source was from a water bottle that was not fully capped. Water bottle mess will be cleaned. - Corrected During Inspection. 3. Upper wall panels were observed to be missing above the walk-in-cooler and walk-in-freezer. Please replace the missing panels. 4. The bottom of the wall by the back door has some structural damage. Please repair the wall. 5. Debris was observed under the crates in the walk-in freezer. Please ensure that the floors in the walk-in-freezers are cleaned and are part of the cleaning schedule. note 1: Brown discoloration of the water in the water filter unit was observed. The current state of the unit, when the filter was last changed and the frequency of changing the filter was discussed with operator. It was also noticed that the labelling on the unit reads "use by 9:45 AM 08/05/18". As this is confusing, it would be best to re-label the filter "replace on". As a reminder, please follow manufacture's instructions regarding the maintenance and the replacement of the filter cartridge. note 2: There was an error reading on the root beer syrup sensor. Distributer has been contacted.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): While facility has approval and a valid operating permit, no operating permit was posted at the time of inspection. Please contact our Interior Health clerk at 250-833-4106 to discuss details on receiving your permit. Once you have received your permit, please ensure that it is posted in a conspicuous place with the 2018-2019 decal.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Quat sanitizer dispenser does not appear to dispense sanitizer at the appropriate level in a consistent fashion. Please ensure all solutions for manual warewashing, spray bottles, and wiping cloths are checked with test strips to ensure 200ppm is being met. There is also some concern with rapid degradation of the solution. Please change solutions as frequently as necessary to retain adequate sanitizer level of 200ppm. At the time of inspection, spray bottles were refilled as they were measured at 50ppm. Dispensers were either not dispensing quat or took a long time to start dispensing. Please be aware of this condition and manage appropriately. Conversion to wall type dispenser is being planned. 2. Glasswasher measured at a maximum of 67°C after 4 runs. Please ensure wares put through the glasswasher are manually sanitized until plate temperature is brought up to a minimum of 71°C. Taylor Brand Temprite thermomlable with sensitivity at 82°C returned a satisfactory result, however I am dubious of the validity of this result. Most dishwashers do not ever reach such a high temperature when measured at the plate. Please purchase an NSF certified dishwasher safe max temp holding thermometer. Some references are being provided by email.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. There is some ice build-up in the walking freezer due to dripping under the fan. Please service. 2. More detailed cleaning is necessary in hard to reach or difficult to clean areas (eg. under shelves in walk-in cooler along baseboards). Please also clean the minor salt spill in the dry storage area.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Some concerns were noted regarding the flow in the warewashing area. Dirty wares were being placed in a "clean" area and both sink compartments are filled with dirty wares. Please ensure flow in warewashing area is unidirectional (eg. dirty to clean). Ensure all staff are clear on the direction of movement (you may wish to use signage). Keep a spacer distance between handwashing and cleaned wares to avoid splash contaminating cleaned surfaces. Keep designated "clean" area clean and sanitized at all times. Do not place dirty wares in clean area. Also, the sink at the clean end is for sanitizing and ideally should be kept clean and clear for that purpose. Avoid making both sinks "dirty" as the sanitizing sink would need to be cleaned and sanitized prior to use for sanitizing. Ensure staff are checking sanitizing solution of each load as dispensers used can dispense inaccurately. Note: Please ensure tongs/spatulas used on the line and held in a non temperature controlled manner are cleaned and sanitized at least every 4 hours. 2. Record book indicates that the thermal label for the high temperature dishwasher did not turn orange for the last 2 weekly tests. No corrective action is noted or documented. Please review proper testing procedures (eg. allowing machine to warm up and running 2-3 empty loads) and required corrective action for failed tests. As discussed, sometimes a lag period between use could also result in a lower run temperature. At the time of inspection, 72°C was achieved at the plate on the second run. Thermal label was used in conjunction-label turned orange. 3. Due to heavy use of sanitizing solution at the front kitchen, it is recommended that separate solutions be made up for different stations (eg. one for grill, one for prep line). Change solution as needed to maintain adequate sanitizer concentration. Currently timer system is set for every 2 hours, but may need to be more frequent if solution is heavily soiled. Please remind staff to shake food debris into garbage can prior to immersing cloth back in sanitizer, as this will help to reduce the organic load into the solution. 4. Scoop was observed in breading container. This was corrected at the time of inspection. Please keep scoops out of bulk containers. Keep in a clean and sanitized state. Clean and sanitize scoop and holding receptacle at end of day.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): The quat dispensing unit was not dispensing sanitizer at the required concentration <50ppm. 200ppm is required. A new dispenser was brought out for use at the time of visit. Please note that as the automatic dispensers get low in volume, the dispensed concentration may be inadequate. Please ensure staff are monitoring each run with a test strip. Concentration should be clearly documented in log book.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Solution for wiping cloths has negligible concentration of sanitizer. This was corrected at the time of inspection with a new solution. As discussed, please change solution regularly. I recommend using a separate bucket for less greasy areas.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): quats in sanitizer bucket measured 100ppm, should be at 200ppm. Fresh solution was made during inspection. Fresh solution should be made every couple of hours to ensure adequate sanitization as food debris can decrease effectiveness of quats.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?