Adamants Lodge

Adamant Mountains Revelstoke BC · Restaurant - Food Service

5 inspections

1. MonitoringNov 21, 2025

   0 infractions

2. MonitoringNov 7, 2024

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No sanitizer tests strips were available. Sanitizer test strips must be available for all sanitizers used to ensure they are being maintained at the correct concentration. Obtain the correct sanitizer test strips.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
3. MonitoringNov 14, 2023

   1 infraction

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): The thermometer in the True brand sliding door cooler near the ice machine was inaccurate. Thermometers accurate to 1°C must be in place for all coolers to ensure they are holding food at 4°C or below. Replace this thermometer.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
4. MonitoringDec 2, 2021

   1 infraction

   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): • Operator was unable to locate operating permit. Ensure the operating permit and valid decal are posted in a conspicuous location.
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
5. MonitoringApr 8, 2016

   3 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Walk-in cooler is missing an in-unit thermometer. Please ensure an accurate thermometer is provided in the walk-in cooler. NSF-certified thermometer is recommended. Note: - Noted that warmer temperatures are recorded on the log sheet for sliding door cooler and it appears that no corrective actions are noted/taken. Discussed that if temperatures are measured to be warm i.e. more than 4C or 40F, corrective actions must be taken and should be recorded. Also discussed that since this cooler is frequently opened and closed, it is suggested to set the cooler temperature slightly cooler than at 4C or 40F. A column for corrective actions should be added to the temperature log sheet. Template log sheet to be provided via email. - Also observed some eggs stored at room temperature to be used for baking. Please note that any potentially hazardous foods must not be stored in the danger zone for more than 2 hours.
     • 4.2 - Accurate thermometers must be provided to monitor equipment.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Spray bottle of sanitizer solution provided only ~100ppm of Quats (Quaternary Ammonium). This concentration was also measured at the dispenser. Manufacturer's instruction indicates that 150ppm should be provided for food contact surfaces sanitizing. Please adjust the dispenser to ensure 150ppm of Quats is provided. The concentration should be verified with a chemical test strip.
     • 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
   • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Food safety plan is in place. Discussed with manager that food safety plan requires updates to include all potentially hazardous foods as well as process categories. Please customize the plan as needed to reflect practices/procedures on site. This should include e.g. sous vide cooking (if this method of cooking continues). Guideline for restaurant sous vide cooking safety in BC is being supplied by email.