Alexander's Beach Pub

12408 Kalamalka Lake Rd Coldstream BC V1B 1M7 · Restaurant - Food Service

9 inspections

1. MonitoringJan 27, 2026

   4 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: The sanitizer test strips are worn and discoloured, one set is expired. Corrective Action: Provide new Quat test strips. Store them in an accessible location away from heat and moisture.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B: There are gaps under each set of patio doors. Corrective Action: Seal the gaps. Ensure there is no visible daylight under and around exterior doors. Operator to check the main entry doors.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A(1): One shelving unit in the walk-in cooler is heavily rusted. Corrective Action: Replace with new shelving. F2.5A(2): Two knives in clean storage are in poor condition, others are unclean. Corrective Action: Safely discard the damaged knives. Clean and sanitize the other knives. Inspect equipment after dishwashing to ensure the process was effective. F2.5B(1): Inadequate sanitation in some areas: • Side storage area (heavy dust buildup on shelves) • Back interior space of the line cooler • Kitchen walk-in cooler (fan covers, evaporator housing, ceiling) • Bar walk-in cooler (fan covers, surfaces, walls/ceiling) • Around the sauce/dip cooler, other hard to reach spaces • Ice machine interior Corrective Action: Clean the areas identified. Empty ice from the machine, clean and sanitize all interior surfaces. Assess storage areas and remove any items that are not required for routine operation. F2.5B(2): The door gasket for the bar walk-in cooler is damaged. There is sharp material exposed that could cause injury. Corrective Action: Remove or file down any sharp areas. Install a new door gasket. F2.5B(3): Observed a loose cloth behind cooking equipment at the line. Fire hazard. Corrective Action: Remove the cloth. F2.5J: Light fixtures above the line are unprotected. Corrective Action: Cover all fixtures that contain glass bulbs with exterior shatterproof covers, or install tube guards or shatterproof bulbs.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7: Exposed paper towel from some automated dispensers contacts sink faucets and handles. Corrective Action: Adjust the sheet length on the dispensers so this does not occur. Food handlers to use paper towel from the dispensers, limit the use of loose paper towel rolls where practical.
2. MonitoringMar 18, 2025

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A: One product in the hot holding unit at the line was measured at 52°C (4-hour holding time). The food is unsafe for consumption due to improper storage. Corrective Action: Discard the affected food. Increase the unit temperature so all food is maintained at 60°C or hotter. Monitor water levels and replenish as needed. Continue to reheat food to 74°C or hotter before transferring to the hot holding unit.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: The sanitizer test strips are expired. Corrective Action: Obtain new Quat test strips. F2.1B: Observed missing or broken thermometers: • Small prep table cooler (nacho) • Prep table line cooler Corrective Action: Provide new NSF-certified refrigerator thermometers for both units. Replace any broken or inaccurate probe thermometers.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D: Orange Force cleaner is mixed with Quat sanitizer for use on food contact surfaces. Combining detergent with sanitizer can reduce its efficacy and leave residue. Corrective Action: Use the Orange Force product as a cleaner only, to remove debris as needed prior to sanitizing. Do not mix with sanitizer. Keep wiping cloths immersed in sanitizer solution at 200 ppm Quat residual. Store spray bottles on a clean rack at least 15 cm (6 in) above the floor.
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: There is pooling water in the lower section of the small prep table cooler (nacho). Corrective Action: Remove residual water. Determine and address the cause so water does not accumulate. F2.5B: Inadequate sanitation in some areas: • Prep table line cooler (lower section interior, door gaskets) • Behind cooking equipment and hard to reach spaces at the line • One shelving unit in the walk-in cooler • Under counters and equipment at the bar Corrective Action: Clean the areas identified. Remove any items that are not required for routine operation (e.g. miscellaneous items near the soup well). Replace the walk-in cooler shelving unit if it is rusted and cannot be properly cleaned. F2.5G: Raw fish is stored above ready to eat food in the walk-in cooler (sheet pan rack). Corrective Action: Store raw protein below ready to eat food.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5G Foods must be stored in a manner to prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7D: The faucet for the back hand sink was damaged and has been removed. Corrective Action: Install a faucet assembly so the hand sink is functional. F2.7E: Observed an in-use knife being washed inside the primary hand sink. Corrective Action: Clean and sanitize knives in the dishwashing area. Keep the hand sink clear for handwashing only. Residue can be removed from in-use utensils using a sanitizer cloth, provided the utensils are also fully cleaned and sanitized at least every 4 hours.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
     • F2.7E Handwashing stations must remain accessible at all times.
3. MonitoringFeb 5, 2024

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A: Cheese sauce on the flattop grill was measured at 42°C. Corrective Action: Store cheese sauce and other held products (e.g. cooked bacon) at 60°C or hotter. Food may be kept at 4-60°C for a maximum of 2 hours before it is unsafe and must be discarded. F1.2B: Food in the top section of the line cooler was measured at 9°C. Some insert trays are stacked, this obstructs proper cooling. Product in the under-counter section of the cooler is held at a safe temperature. Despite recent alterations, the line cooler is still incapable of proper operation on a consistent basis. Corrective Action: Transfer high-risk foods to an alternate cooler at 4°C or colder. Adjust or service the line cooler so it maintains food at 4°C or colder in the top section. At temperatures above 4°C, only stock quantities of food that will be used in 2 hours or less and discard any food that remains after 2 hours. Do not stack inserts. Do not store perishable food in the top section overnight. Determine costing and timeline for a replacement line cooler and notify the Environmental Health Officer.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A: Observed an employee washing their hands without soap. Corrective Action: Retrain staff as required. Wash hands using proper technique: wet hands with warm water, lather with soap for 15 seconds, rinse thoroughly, leave the water running - dry hands with paper towel, turn off the taps using paper towel.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Several wooden spoons are split and in poor condition. Corrective Action: Discard the spoons. Regularly inspect utensils for damage. F2.5B: Inadequate sanitation in some areas: • Dishwashing area • Underneath bar counters • Hard to reach spaces throughout the premises Corrective Action: Clean the areas identified. F2.5C: In-use wiping cloths are not properly stored. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm Quat. Soak for at least 30 seconds between uses. Change the cloths and solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. F2.5D: Chemical spray bottles in the kitchen and bar area are unlabeled or cannot be identified. Corrective Action: Clearly label all spray bottles. Clean or replace heavily worn or dirty spray bottles. F2.5K: Knives are stored in a narrow gap between prep tables. This narrow space cannot be properly cleaned. Corrective Action: Store in-use utensils on a clean, dry surface or in a designated container. Clean and sanitize them at least every 4 hours.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
4. MonitoringAug 31, 2022

   8 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): F1.1B: Monitoring of internal temperature of cooked potentially hazardous food is not consistent. Corrective Action: Cook food to a safe internal temperature prior to service. Monitor with a sanitized probe thermometer and record the data.
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B(1): Food stored in top inserts of line cooler measured at 13°C. Top section is overstocked. Recurring infraction. Corrective Action: Reduce quantity of food stored in the line cooler inserts. Stock only enough to be consumed within 2 hours. Obtain another digital timer to track holding time. If food is stored between 4°C (40°F) and 60°C (140°F) for 2 hours, discard the remaining food. Monitor and record internal food temperature periodically. *Potentially hazardous food held between 4°C (40°F) and 60°C (140°F) for 2 hours is unsafe and must be discarded* The line cooler should be serviced, repaired, or replaced so food in top inserts is maintained at 4°C or colder. Prep cooler lids should be closed/applied during slow periods and when not in use. F1.2B(2): Prepackaged dressing and sauces in glass-door reach-in cooler measured at 9°C. Corrective Action: Transfer potentially hazardous products to an alternate cooler at 4°C or colder. Adjust, repair, or service the cooler so food is maintained at 4°C or colder. F1.2B(3): Creamer packets in small cooler held at 6°C for unknown period. Corrective Action: Discard creamer. Ensure product is stored at 4°C or colder.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A: Internal temperature of cooked roast beef in the walk-in cooler measured at 40°C after 5 hours of cooling. The product is unfit for consumption due to improper cooling. Time-temperature condition of food is not monitored during the cooling process. Corrective Action: Discard the roast beef. Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer, sanitized probe thermometer, and log sheet. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches/pieces • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A(1): Observed employees wiping hands on aprons without washing hands. Recurring infraction. Corrective Action: Avoid touching aprons or clothing. If this occurs, wash hands. F1.5A(2): Inadequate handwashing technique. Insufficient soap lather and direct contact with taps. Corrective Action: Wash hands using proper technique: • Wet hands with warm water • Apply soap and lather for 15 seconds • Rinse thoroughly • Leave water running; dry hands with paper towel • Turn off taps using paper towel Monitor staff handwashing frequency and technique. Continue to educate as needed. F1.5B: Employees keep wiping cloths tucked into aprons and clothing. Unsanitary practice. Corrective Action: Do not carry or store cloths in contact with aprons and clothing. Cloths for spot cleaning must be immersed in sanitizer solution during operation. Soak for at least 30 seconds between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Cloths used to handle hot items must be kept clean and dry.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A(1): Report of physical contamination of food was received from the public. Section of blade from French fry cutter was present in food served to a customer. This was substantiated via discussion with the operator and site inspection. Immediate corrective action was taken by the operator. Affected food product was discarded. Damaged blade assembly was removed from the premises. The fry cutter is no longer in use. The hazard has been addressed and risk of recurrence is low. Corrective Action: Monitor food for signs of contamination prior to service. If resuming use of the fry cutter, install a new blade assembly and inspect it before and after use. Inspect cut potatoes during and after processing. Add these measures to the Food Safety Plan. Ensure all food processing equipment is regularly inspected and maintained. F1.7A(2): Several food cans are dented near upper seam. External contamination hazard. Corrective Action: Discard or return damaged cans to the supplier. Inspect incoming product. F1.7A(3): Uncovered food left to cool in close proximity to the primary hand sink. Risk of contamination from hand sink area. Corrective Action: Transfer food to a sanitary area. Keep food away from sources of contamination. F1.7B: Residue visible on interior surfaces of the ice machine. Corrective Action: Remove ice from the unit. Clean and sanitize the machine interior. Ensure ice scoop is stored in a clean container at all times. Wash and sanitize scoop and container daily or as needed.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B: No thermometers present in some refrigeration units. Corrective Action: Ensure all coolers contain accurate NSF-certified refrigerator thermometers. Obtain more as needed. Note: Probe thermometers should be accessible from the cook line for ease of use.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Right-most door of line cooler separates from the hinge and sits uneven if not re-positioned. Corrective Action: Repair or replace hinge so door is secure and forms a proper seal when closed. F2.5B(1): Inadequate sanitation. Grease and food debris accumulation observed: • Behind and around cooking equipment • Hard to reach areas at cook line • Interior surfaces and door gaskets of refrigeration units • Dishwashing area • Under bar area counters Corrective Action: Clean the areas identified and throughout the premises to remove grease and debris. Do so regularly. F2.5B(2): Walk-in cooler floor tile is damaged in multiple places, exposing bare wood subfloor. Corrective Action: Repair or replace floor covering in the walk-in cooler. Advise EHO by the noted date on plan for repair/replacement and timeline. F2.5K: Clean pails are stored on top of the mechanical dishwasher. This area is prone to contamination. Corrective Action: Wash and sanitize pails. Store in a clean, dry area away from contamination sources.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • 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.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3A: Use of outdoor smoker is not included in the existing Food Safety Plan. Corrective Action: Develop a Food Safety Plan section for food preparation using the outdoor smoker.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
5. MonitoringMay 11, 2021

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B: Food stored in line cooler top inserts measured at 5-10°C during rush period. Under-counter portion of cooler maintaining 4°C or colder. Foods in inserts being used quickly. Top inserts are covered with plastic lids when rush ends to hold safe temperatures. Corrective Action: Take the following action to ensure food in cooler inserts is safe for consumption: • Return lids to the cooler immediately after rush periods. • Keep inserts covered as much as possible • Stock inserts with lesser quantities of food • If food is stored above 4°C for 2 hours or less, put lids over inserts to cool product down to 4°C (check with thermometer) • Discard food that has been stored above 4°C for 4 hours or longer
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A: Employee observed handling dirty dishes then contacting clean utensils without washing hands. Failure to wash hands between tasks can spread contamination to food and surfaces. Corrective Action: Wash hands with soap and water before changing tasks. F1.5B: Staff observed wiping hands on clothing and aprons during food preparation. This is an unsanitary practice that can transfer contamination from garments to food and clean surfaces. Corrective Action: Avoid wiping hands on clothes and aprons. Hands must be washed with soap and water to remove soil and bacteria.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A: Side panel of ice machine in kitchen is missing, exposing section of machine containing dust and debris. Food in hot holding unit stored on prep table below machine. Stored food at risk of contamination from dust and debris from this exposed section. Corrective Action: Replace missing side panel of ice machine to contain dust and internal mechanism. In the meantime, move hot holding unit away from ice machine.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A: Quat test strips not available onsite. Corrective Action: Obtain Quat test strips to monitor sanitizer concentration.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B(1): Residue build-up on interior surfaces of kitchen ice machine. Corrective Action: Empty ice machine and clean interior surfaces to remove residue. F2.5B(2): Food debris accumulating in hard to reach areas around and behind equipment in the kitchen. These conditions are unsanitary and can promote pest harbourage. Corrective Action: Clean in the areas identified to remove food debris. F2.5C: Soiled wiping cloths observed on food prep surfaces. Sanitizer solution for cloths not provided at the time of inspection. Wiping cloths retain and support the growth of bacteria when stored outside of a proper sanitizer solution. Corrective Action: Store wiping cloths intended for continual use in a sanitizer solution at the proper concentration. F2.5K(1): Set of tongs used for raw chicken being stored in Quat sanitizer between uses. The raw chicken residue on the tongs depletes sanitizer concentration over time, making it less effective. Tongs are removed from solution and contact food, which introduces excess sanitizer to the food product. Corrective Action: Store tongs in clean, dry container. Wash and sanitize tongs and container using dishwashing equipment at least every 4 hours, or more often as needed. F2.5K(2): Clean chef knives being removed from mechanical dishwasher and stored in bucket of sanitizer solution. This is unnecessary. Knives have already been washed and sanitized in the dishwasher. Corrective Action: Allow knives to air dry, then store in a clean, dry container when removed from the dishwasher. Inspect storage container regularly for dust and food debris, wash and sanitize container accordingly. F2.5K(3): Staff personal chef knives stored on dry cloths in back storage area. Corrective Action: Once washed and sanitized at the start of each shift, each employee must store personal knives on a clean, dry surface or container that is smooth, durable, and easy to clean to prevent contamination. Wash and sanitize surfaces or containers regularly. F2.5K(4): Sanitizer spray bottle suspended by the spray trigger inside hollow metal support of line prep counter. Food debris build-up in narrow space of metal support in direct contact with spray trigger. Trigger is a frequently handled surface and at risk of contamination when stored in this manner. Corrective Action: Store spray bottle on a clean surface away from food or suspend in such a way to avoid contamination. F2.5K(5): Inadequate storage of food contact scoops. Flour scoop stored directly in bulk flour bin. Ice scoop in bar area stored in contact with liquor bottle. Scoop for kitchen ice machine on top of machine surface. Corrective Action: Store each scoop in a clean, dry container to prevent contamination. Wash and sanitize scoops and containers at the end of each day or more often as needed.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6B(1): domestic putty knife used to scrape grill and flat top. This item is in poor condition and not intended for use in food premises. Corrective Action: Do not use putty knife in relation to sanitation or food processing in the kitchen area. F2.6B(2): Unsealed wood planks used for storage of liquor products observed in bakery rack near food. Bare wood can absorb and retain moisture and residue and is not suitable for storage near food. Corrective Action: Return planks to liquor storage area and store them in this area only. Monitor unsealed wood for moisture intrusion, contamination, and mould growth. Discard where necessary. Recommend that all surfaces are smooth, durable, and easy to clean. F2.6I: Construction occurring in new rear prep area. Observed construction tools and materials in close proximity to food contact surfaces. Construction and renovation activities are incompatible with food handling. Corrective Action: Maintain clear separation between food handling areas and construction tools, materials, and work. Before such activities are set to occur, close the establishment or secure and remove all food from the area if safe to operate.
     • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
     • F2.6I Food premises operations must be separated from incompatible areas and activities.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7: Hand sink currently used by servers is not suitable. Discarded ice tray in sink basin is obstructing access. Space around sink area cannot accommodate soap dispenser. These conditions do not support proper handwashing. Corrective Action: Front staff to use hand sink at opposite counter for handwashing. Sink to be repaired and readied for use; see F2.7A. F2.7A: Cold running water not available at counter hand sink. Cold water control loose and not functional. Corrective Action: Repair sink so it dispenses hot and cold running water under pressure. In the meantime, staff to use hot water at counter hand sink or the sink next to the glasswasher. Until repaired, post a sign or inform staff that water at counter sink is very hot.
     • F2.7A Handwashing station must be supplied with hot and cold running water.
6. MonitoringOct 15, 2019

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B- Line cooler (bottom) measured at 5-6 °C at the time of inspection. Line cooler on top where inserts are stored measured at 12°C on the surface and 8.6°C when probed. Food in the inserts were observed to be filled to the top, above the refrigeration level, which prevents them from maintaining a temperature of 4°C or below. F1.2B- Cooler next to the deep fryer was measured to be around 6°C at time of inspection. F1.2B- Bread with garlic butter on it stored at room temperature at time of inspection. Garlic butter and items using garlic butter must be stored outside of the danger zone. ACTIONS REQUIRED: • Operator to ensure that food in the inserts are only filled half way to be at the level of refrigeration in order to maintain 4°C or less. Operator to also store foods with insert lids on top to assist in temperature control. Email photo of probe thermometer inside one of the food inserts with a temperature reading of 4°C or less for infraction resolution. • Operator to move foods not required to be in cooler into the walk-in cooler to prevent temperature abuse of foods. • Operator to email photo of NSF certified thermometer showing the cooler is capable of maintaining 4 °C or less for infraction resolution.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A- Cook reported foods are cooled in large white containers at room temperature and then placed into the walk-in cooler. Cooling foods in large containers cannot allow heat to dissipate quickly enough to reach required temperatures in specified time limits. ACTIONS REQUIRED: • Operator to monitor temperature of cooling process and record temperatures in cooling log to ensure potentially hazardous foods are cooled from 60-20°C in 2 hours and 20-4°C in 4 hours. Operator to use cooling methods such as shallow pans, ice baths, and ice wands for effective cooling. Send photos of updated cooling log onsite for infraction resolution.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A- Sticky fly trap hanging over meat slicer and the UV fly trap is also located next to meat slicer. Dead flies caught in traps can fall onto meat slicer and contaminate the food/food contact surfaces. F1.7A- Food boxes stored on ground in walk-in cooler at time of inspection. ACTIONS REQUIRED: • Operator to move the sticky fly trap somewhere away from food and use meat slicer in area away from the UV fly trap. Operator to send photo of sticky fly trap removed from the area for infraction resolution. • Operator to ensure food is stored off the ground at all times to prevent cross contamination from the ground to food contact surfaces. Operator to send photo of food stored off the ground in walk-in cooler to EHO for infraction resolution.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B0 No NSF certified thermometer in the cooler next to the deep fryer. ACTIONS REQUIRED: • Operator to ensure all cold holding units have thermometers inside for temperature verification. Send photo of NSF certified thermometer in cooler to EHO for infraction resolution.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B,C- Several flies observed in the kitchen. Staff said it may be coming from the doors being open and patio area. Sticky fly traps are filled with flies. ACTIONS REQUIRED: • Operator to ensure doors are closed at all times and never propped open. If doors are to remain open, a screen door must be installed. • Operator to replace sticky fly traps and ensure they are not located in food areas. Send photo of new fly traps to EHO for infraction resolution.
     • F2.2B The premises must be protected against entry of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A- Walk-in freezer continues to have a huge build up of frost which makes cleaning and sanitizing challenging. F2.5B-Ceiling and ventilation hood area covered in dust and dirt. This can fall on food and contaminate it. F2.5C- Wiping cloths stored out in room temperature. Debris on wiping cloths can lead to bacterial growth and contaminate food contact surfaces. F2.5K- Knife was stored in between crack of counters. ACTIONS REQUIRED: • Operator to work on defrosting the freezer to allow for proper cleaning and sanitizing until renovations occur. • Operator to schedule a deep clean of kitchen to remove the debris from the ceiling and ventilation area. • Operator to store all wiping cloths in sanitizing solution and change solution every 2 hours to prevent pathogen growth on cloths. Operator to send photo of wiping cloths stored in sanitizing solution for infraction resolution.
     • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
7. MonitoringNov 15, 2017

   9 infractions

   • F1.1 - Are proper cooking and reheating procedures followed?
     • Observation(s): F1.1C Accurate NSF certified probe thermometer required to monitor cooking and reheating process. Ensure proteins are cooked to the minimum temperature and time required for the particular proteins safety. Check the Health Canada website for safe internal cooking temperatures. http://healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-tbl-eng.php **** Operator to obtain alcohol wipes in order to sanitize the probe thermometer prior to insertion into food.
     • F1.1C - Accurate thermometer must be available to monitor process.
   • F1.2 - Are proper hot holding procedures followed?
     • Observation(s): F1.2A Bacon on cook top was measured to be 38 °C at the time of inspection. Bacon was removed from the cook top and cooled to place in the cooler at the time of inspection. Bacon must only be reheated ONCE on the grill prior to service. F1.2B Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. • Au jus & gravy were measured to be greater than 60 °C at the time of inspection. **** Operator to obtain alcohol wipes in order to sanitize the probe thermometer prior to insertion into food.
     • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
     • F1.2B - Accurate thermometers must be provided to monitor equipment.
   • F1.3 - Are proper cooling procedures followed?
     • Observation(s): F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log in the back of the document “Writing a Food Safety Plan”. **** Operator to obtain alcohol wipes in order to sanitize the probe thermometer prior to insertion into food.
     • F1.3C - Accurate thermometer must be available to monitor process.
   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): F1.4A-1 Line cooler (bottom) @ 5-6 °C at the time of inspection. Doors to bottom section of line cooler were observed to not seal closed properly. Operator turned it colder at the time of inspection. F1.4A-2 Line cooler (top) @ 12 °C at the time of inspection. Lid for top of line cooler does not seal/fit properly to assist in keeping cool air in cooler. Inserts reported to be switched twice during the day. Operator turned it colder at the time of inspection. F1.4A-3 Glass front cooler with portioned dressing, etc. was @ 10 °C at the time of inspection. Operator turned it colder at the time of inspection. F1.4A-4 Salad prep table @ 10 °C at the time of inspection. Operator turned it colder at the time of inspection. F1.4A-5 Glass front cooler beside line/grill was @ 10 °C at the time of inspection. Operator turned it colder at the time of inspection. F1.4B NSF certified thermometer(s) required for glass front cooler with dressings (broken), line cooler (both top and bottom sections i.e. 2 thermometers in line cooler), walk-in freezer (broken), glass front cooler beside line/grill (broken).
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
     • F1.4B - Accurate thermometers must be provided to monitor equipment.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): F2.3H Ice scoop in the bar area being stored in contact with the ice. Please store ice scoop in a bucket and run bucket and scoop through the dishwasher daily. • Iodine chemical test kit available onsite for the mechanical glass washer to verify sanitizer concentration. • Mechanical glass washer measured to have 12.5 ppm iodine at the time of inspection meeting the 12.5 ppm requirement. • Chlorine and Quats chemical test strips available onsite in the back kitchen to verify sanitizer concentrations. • Quats dispenser measured to have 200 ppm Quats at the time of inspection meeting the 200 ppm requirement as a no rinse level sanitizer. • Low temperature mechanical dishwasher measured to have 50 ppm chlorine at the time of inspection meeting the 50 ppm requirement.
     • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): F2.4B-1 Liquor bottles and ice scoop being stored in ice within ice well in the bar area can contaminate the ready to eat ice. F2.4B-2 Taco bowls in bins being stored in kitchen without a cover to protect them from contamination.
     • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. F3.4B-2 Walk-in freezer continues to have a huge build up of frost which makes cleaning and sanitizing challenging. F3.4C Debris (onions, equipment, etc.) still observed under the shelving in the dry storage area. F3.4F Bare wood shelving in the walk-in freezer is not suitable for a cool/damp location and must be sealed/removed. F3.4L Daylight is visible around and under the kitchen exterior door. Please install door sweep and weather stripping to prevent entry of pests. • Ventilation hood last serviced October 2017, next service November 2018.
     • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.7A-F Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
     • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
     • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
     • F3.7C - Food safety management procedures must identify all critical control points.
     • F3.7D - Food safety management procedures must include critical limits for all critical control points.
     • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required. Sanitation plan requires some modifications - must include dishwasher, glass washer, concentrations of sanitizers used, and ensure all procedures concerning food contact surfaces use the wash, rinse, sanitize and air dry procedures.
     • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
8. MonitoringApr 11, 2017

   10 infractions

   • F1.1 - Are proper cooking and reheating procedures followed?
     • Observation(s): F1.1C Accurate NSF certified probe thermometer required to monitor cooking and reheating process.
     • F1.1C - Accurate thermometer must be available to monitor process.
   • F1.2 - Are proper hot holding procedures followed?
     • Observation(s): F1.2A Bacon on cook top was measured to be 40 °C at the time of inspection. Informed operator reheats bacon on cook top prior to service. F1.2B Accurate NSF certified probe thermometer required to monitor hot holding. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures every 2 hours. Onions on cook top were measured to be 72.6 °C, au jus & gravy were measured to be greater than 60 °C at the time of inspection.
     • F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
     • F1.2B - Accurate thermometers must be provided to monitor equipment.
   • F1.3 - Are proper cooling procedures followed?
     • Observation(s): F1.3C Accurate NSF certified probe thermometer required to monitor the cooling process. Check cooling methods every 2-3 months or when Food Safety Plan is first started. Note: There is a template cooling log in the back of the document “Writing a Food Safety Plan”.
     • F1.3C - Accurate thermometer must be available to monitor process.
   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): F1.4A-1 Line cooler (bottom) @ 5-6 °C (just had a rush) at the time of inspection. Doors to bottom section of line cooler were observed to not seal closed properly. F1.4A-2 Line cooler (top) @ 12 °C (just had a rush) at the time of inspection. Lid for top of line cooler does not seal/fit properly to assist in keeping cool air in cooler. Inserts were filled to the tops with food. F1.4A-3 Garnishes for drinks (lemons, limes, olives, celery sticks) being stored at room temperature. F1.4A-4 Dessert/dressing cooler was @ 12 °C at the time of inspection. F1.4A-5 Glass front cooler with portioned dressing, etc. was @ 10 °C at the time of inspection. F1.4A-6 Salad prep table @ 10 °C (just had a rush) at the time of inspection. F1.4B NSF certified thermometer(s) required for dessert/dressing cooler (broken), line cooler (both top and bottom sections i.e. 2 thermometers in line cooler).
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
     • F1.4B - Accurate thermometers must be provided to monitor equipment.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): F2.3A Mechanical dishwasher was not dispensing chlorine sanitizer at the time of inspection. F2.3D Meat slicer had food debris on the equipment (not in use at time of inspection). F2.3G Chemical test strips required to verify the concentration of sanitizer used. Please obtain appropriate chemical test strips (e.g. chlorine, Quats). Chemical test strips can be obtained from your chemical supplier. F2.3H-1 Ice scoops were being stored outside of the ice machine which is good, but were being stored on top of the dusty machine. Please store ice scoops in a bucket and run bucket and scoops through the dishwasher daily. F2.3H-2 Ice scoop in the bar area being stored in contact with a liquor bottle. Please store ice scoop in a bucket and run bucket and scoop through the dishwasher daily. F2.3H-3 Single use disposable spoons were observed to be contaminated. F2.3H-4 Single use disposable forks and knives were observed to not be protected from contamination (overflowing in buckets). Mechanical glass washer was measured to have 12.5 ppm iodine at the time of inspection. Operator had iodine test kit available onsite. Operator to verify the concentration of sanitizer in the mechanical glass washer and dishwasher throughout the period of operation (i.e. morning, afternoon, evening). Quats dispenser was measured to be 200 ppm at the time of inspection. Spray bottle for the front end was filled at the time of inspection and verified to have 200 ppm Quats.
     • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
     • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): F2.4A-1 Dented can of Mandarin orange segments observed in the dry storage area at the time of inspection. Dented cans are not to be received/purchased or used as there is risk of contamination from loss of vacuum, seal being compromised, internal corrosion, holes, etc. F2.4A-2 Green potatoes observed onsite were being used for making French fries. Green potatoes contain glycoalkaloids a-solanine and a-chaconine, which can cause symptoms of headache, nausea, fatigue, vomiting, abdominal pain and diarrhea. F2.4B-1 Liquor bottles being stored in ice within ice well in the bar area can contaminate the ready to eat ice. F2.4B-2 Celery stalks being stored at room temperature and without a cover to protect them from contamination. F2.4B-3 Taco bowls in bins being stored in kitchen without a cover to protect them from contamination. F2.4B-4 Croutons in bucket being stored in kitchen without a cover to protect them from contamination.
     • F2.4A - The operator must ensure that all food on the premises is protected from contamination.
     • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
   • F3.1 - Does the operator have a valid operating permit or approval to operate?
     • Observation(s): F3.1A Permit to Operate requires replacement and missing current fiscal 2017/2018 decal.
     • F3.1A - Operator must have a valid permit to operate or approval to operate.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): F3.4A Fluorescent lights require shatterproof light covers or "fluorescent bulb tube guards" on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. F3.4B-1 Cutting boards onsite observed to be quite scored and stained making proper cleaning and sanitizing more challenging. F3.4B-2 Walk-in freezer has huge build up of frost which makes cleaning and sanitizing challenging. F3.4C Debris (onions, shoe, equipment, etc.) observed under the shelving in the dry storage area. F3.4F-1 Pink rigid foam was being used on the line cooler covers to help insulate the cooler top, however the pink rigid foam is porous and is not considered food safe as it may transfer noxious or toxic substances to the food it comes in contact with. F3.4F-2 Bare wood shelving in the walk-in freezer is not suitable for a cool/damp location and must be sealed/removed. F3.4L Daylight is visible around and under the kitchen exterior door. Please install door sweep and weather stripping to prevent entry of pests. Ventilation hood last serviced March 2017, next service September 2017.
     • F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
     • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
     • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
     • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
     • F3.4L - The premises must be protected against entry of pests.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.7A-F Please ensure your food safety plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
     • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
     • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
     • F3.7C - Food safety management procedures must identify all critical control points.
     • F3.7D - Food safety management procedures must include critical limits for all critical control points.
     • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.8A-C Please ensure your sanitation plan is always kept onsite and available for staff to review. This is a working document and should be available and updated as required.
     • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
9. MonitoringSep 11, 2014

   1 infraction

   • 11.2 - Are chemicals, cleaners and other agents stored separate from any food or other items that may allow contamination?
     • Observation(s): Sanitizer spray bottle not labelled. All chemicals MUST be properly and clearly labelled to prevent accidental misuse.
     • 1 Observation, Low Severity of Consequences : Chemicals, cleaners and other agents must be stored in non-food containers and clearly labeled to identify the contents.