Anchor Inn Neighbourhood Pub

3030 Smith Dr Armstrong BC V0E 1B1 · Restaurant - Food Service

6 inspections

1. MonitoringApr 3, 2025

   2 infractions

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): - liquor bar was clean and organized - kitchen and bar dishwashers both working well and had >50ppm chlorine - one sanitizer spray bottle (>200ppm QUATS, good) BUT near hand sink at far end of cooking line which is inconvenient and will result in overspray into food on cooking line - walk-in cooler shelving and ceiling was unclean - no sanitizer pails on line and dirty rags sitting on counters - dirty rags laid all over food in back prep area to dry. - ice machine bin, lid and scoop unclean (ice is a food, and scoop should be in a clean pail) - wet bar service area shelving and cabinets need cleaning
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 2017 Infraction: - ceiling and vents unclean 2022 & 2024 Repeat Infractions: - General premises cleanliness is poor - Cloths in continual use must be stored in sanitizer - Ceiling tiles must be replaced. - Lighting must have shatterproof covers. April 2025 Infractions: - floors under and around equipment, ceilings and high touch areas (handles and switches) - light covers missing (3) - make-up air vents very dusty (check HVAC filters and change regularly) - staff washroom unclean - nacho bus bin shattered, replace
2. MonitoringMay 15, 2024

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): No test strips for QUAT sanitizer used on site. Test strips must be available for all chemical sanitizers used on site. Acquire test strips and ensure QUAT sanitizer is maintained at 200ppm. Note: All sanitizer bottles must be labeled.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.4 Are proper freezing and thawing procedures followed?
     • Observation(s): Frozen burger patties and portioned ham were thawing at room temperature. Thawing must not be done at room temperature. The following are approved methods of thawing: • In the refrigerator, at 4°C overnight • Under cold running water • In the microwave
     • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5B - General premises cleanliness is poor. Leak in soft drink syrup storage area, this area must be cleaned. The wall behind dry storage area requires more frequent cleaning. F2.5C - Cloths in continual use must be store in sanitizer. F2.5G - Scoops for dry goods are stored in the bulk product (sugar, flour, etc). Scooping product may introduce contamination as scoops do not have handles. Scoops must be stored in a sanitary manner.
     • 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.
     • F2.5G Foods must be stored in a manner to prevent contamination.
3. MonitoringNov 17, 2022

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B - Condiments stored on ice measured ~10°C, all potentially hazardous foods must be stored at ≤4°C
     • 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 - Large containers of chicken wings are cooled at once, it is unlikely the entire container is being cooled appropriately. Wings must be divided into shallower containers to allow for quicker cooling.
     • 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.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A - Mechanical low temperature dishwasher was not dispensing sanitizer at the time of inspection. 0ppm chlorine was detected in rinse water. Corrective actions: • All dishes must be washed using the three compartment sink method (wash, rinse and sanitize with 100ppm chlorine) while is dishwasher is not working • Dishwasher must be repaired/serviced as soon as possible • Dishwasher must maintain 50ppm chlorine in the rinse cycle F2.3D - No concentration of sanitizer was detected in QUAT bottle used for food contact surfaces. Surface sanitizer must be maintained at 200ppm.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • 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): F2.5B - Grease accumulation in hard to reach areas (behind grill, etc). Entire premises requires a thorough clean. F2.5B - Multiple ceiling tiles missing, ceilings tiles must be replaced to prevent debris from falling onto food and food contact surfaces. F2.5C - Wiping cloths in continual use stored on counter. Cloths must be stored in 200ppm sanitizer and replaced every two hours. F2.5J - Artificial lightening in food preparation lacked coverings. Plastic/shatterproof covers must be present to prevent contamination of food incase of break F2.5K - Multiple bulk items (flour, etc.) stored in open containers. Ensure containers are closed when not in use. Scoops for flour and other bulk items lacked handle, handle will prevent the contamination 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.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
     • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7C - Staff hand sink lacked single use paper towel. All hand sinks must be supplied with single use paper towel.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
4. MonitoringJan 8, 2019

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Many sauces (tartar, Caesar dressing, tzatziki) were being held at room temperature. These sauces require refrigeration. Ensure they are kept refrigerated or kept on ice so the temperature is maintained at ≤4°C. All cooler temperatures are acceptable. Hot holding temperatures acceptable. Facility has replaced the line cooler with a new one.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Staff cannot find test strips. Make sure you have both Quats and chlorine test strips.
     • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Chlorine dishwasher not dispensing bleach for sanitizing. Start using test strips to verify the chlorine concentration for the 1st load of the day and record the results in a log book. Bleach concentration must be at least 50ppm (50-100ppm) Quats spray bottles and bucket at acceptable concentration.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): No food safety plan. Please complete a food safety plan for a "no-cook", "cook-serve" and a "cook-hot hold-cool-reheat" (soup) item and forward to me for review. Template provided.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • F3.3C Written food handling procedures must identify all critical control points.
     • F3.3D Written food handling procedures must include critical limits for all critical control points.
     • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
     • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): No sanitation plan. Please complete and forward to me for review, template provided.
     • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
     • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
     • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
   • F3.6 Are the FOODSAFE training requirements being met?
     • Observation(s): Both cooks have expired FoodSafe. There must always be at least 1 person in the kitchen with a current FoodSafe certification. Please forward copies of cooks certificates when completed.
     • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
5. MonitoringNov 20, 2017

   5 infractions

   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Prep cooler is broken and can not maintain 4°C. Foods have been kept in another cooler and moved to this cooler for the lunch rush. Temperatures were starting to rise so all food moved to a functioning cooler. ***This cooler is not to be used until it can maintain a temperature of ≤4°C at all times*** Foods are thawed in the cooler.
     • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): No sanitizer available for use in the kitchen. Quats sanitizer bucket in the bar area at approx. 50ppm (required to be at 200ppm). Low temperature dishwasher has acceptable concentration of chlorine. ***Please obtain chlorine test strips and begin testing the dishwasher daily and recording result in a log*** Iodine glass washer is acceptable. Potato cutter is clean.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. The vent covers in the ceiling are black and covered with debris. 2. More regular cleaning and sanitizing are required for the premises. Ensure cleaning schedule is included with the sanitation plan. 3. There are cardboard lining some shelves in the walk in cooler. These must be removed as all surfaces must be smooth, easily cleanable and impervious to moisture. They can also decrease the air flow around the food. 4. There are some areas with bare wood surfaces (some shelves). Ensure the wood is painted or sealed some way so it is smooth, easily cleanable and impervious to moisture.
     • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
   • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): No food safety plan on site. Please do up a food safety plan for a soup, hamburger and Cesar salad. Forward to me for review when completed. Template provided.
     • 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): No sanitation plan. Please complete sanitation plan (include cleaning schedules) and forward to me for review. Template provided.
     • 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.
6. MonitoringMay 17, 2013

   0 infractions