Arbor Lodge
331 8 St SE Salmon Arm BC V1E 4C9 · Restaurant - Food Service
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11 inspections
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): They have been allowing staff to eat at the prep counter in the small kitchen which creates the potential for contamination of a food preparation surface.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dishwasher's detergent and sanitizer bottles were empty - dishwasher sanitizer reportedly tested regularly but no record of this The staff helped the EHO to restock the chemicals, prime the detergent and sanitizer, and test for chlorine at >50ppm.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - upright cooler at 10C (fridge thermometer at 11C, and log indicates 7 to 11C from May 1 to 6)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): - frozen fish thawing at room temperature ranged from 15 to 20C, and were placed in fridge by manager - frozen chicken also thawing at room temperature but still frozen solid, and also placed in fridge by manager Please thaw in fridge or under cold, running water.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please email me a copy of food safety certificates for kitchen staff.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Facility was using Oxivir in addition to Viper (both accelerated hydrogen peroxide sanitizers). Oxivir is dispensed at levels unsafe for food contact surface. Viper sanitizer was maintained at 500ppm. Oxivir must not be used on food contact surfaces unless it is diluted to 500ppm.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Double door glass fridge product temperatures measured at 5-6°C. Built-in digital thermometer on unit fluctuated around 7°C. Records suggest that unit hovers frequently in the 5-6°C range. Stafff was requested to turn down the temperature setting of the unit to hold at 3°C at the time of inspection. The need to allow for some buffering capacity so that foods do not exceed 4°C was discussed. An hour after adjusting the fridge setting, digital gauge indicated 3°C. Continue to monitor in-unit temperature with an accurate thermometer. The fridge downstairs also has some temperature fluctuations above regulatory limit. At the time of inspection, temperature was borderline at 4-6°C, depending on the zone. Operator must ensure foods are maintained at ≤4°C at all times. Ensure fridge is not overpacked to promote air circulation. Lower setting as needed. Operator must ensure staff are responsive to temperatures that exceed the regulatory limit of 4°C, taking any necessary corrective action in accordance with the food safety plan, and documenting corrective actions taken.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Drinking ice in trays are uncovered and exposed to various possible sources of contamination in freezer storage. All ice were discarded at the time of inspection. Operator must ensure drinking ice is protected from contamination at all times during preparation, storage, and handling.
- 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): 1. In-unit thermometers in double glass door fridge as well as the white downstairs fridge are broken. Please replace with accurate thermometers. 2. Chlorine test strip must be available to assess required sanitizer level of low-temperature dishwasher (50ppm required).
- 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): 1. Staff was unable to specify required processes for use of the NSF residential dishwasher upstairs. It is uncertain whether the "sanitize" cycle is being utilized, the certainty of uninterrupted load completion, and ultimately whether the sanitation function is still effective (could not be assessed at the time of inspection). Due to lack of a demonstrated, effective process, operator must discontinue the use of the residential dishwasher--please have sign indicating as such on the unit. Operator to look into obtaining a commercial dishwasher for use upstairs (note this is the expected direction for all NSF residential units, with limited exceptions in certain settings). In the interim, all wares must be bussed downstairs for warewashing. Please provide written protocol for staff for review by the indicated date. All residential dishwashers must have clear sign indicating that it is not to be used. Please provide pictures for confirmation. It is recommended that duct tape is placed over the cycle buttons to prevent accidental use. Longer term plans should be made to remove existing domestic units should they not be converted to a commercial unit (eg. the downstairs unit). 2. Low temperature dishwasher must be set such that minimum wash temperature of 120°F is met. Current digital gauge indicates a range of 110-114°F during inspection, which spanned approximately 3-4 separate loads. Standard protocol does require staff to prerinse/prewash and plates are still visibly clean, however setting needs adjustment to warmer state. This must be completed by Feb 19, 2020. Please provide service report and picture of gauge as confirmation. Operator must ensure the appropriate checks are being conducted to ensure sanitation is occurring--see F3.4 for sanitation plan update requirement. Provide a copy of the monitoring log for review.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Packaged frozen fish was observed thawing in sink without cold running water. It appears there was water in this sink but it was partially drained at the time of inspection. It was explained that the water stream was turned off as an activity was going on that the sound of water was disrupting. As the surface temperature of the fish was at 1°C, the products were permitted to be placed in the fridge to continue thawing process for the evening meal. Operator must ensure proper thawing methods are used.
- 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): 1. Packages of raw animal protein is observed to be stored above and sometimes in contact with packaging of foods that are lower risk or ready to eat (eg. frozen veggies, croissant packages). Ensure storage condition always reflect standards of best practice. Raw animal proteins must not be stored beside or above lower risk products to reduce the risk of cross-contamination. Also consider the possibility of unwanted thawing in the case of a power outage. Re-arrange all freezer storage to reflect required separation standards. Ensure all packaging against raw animal protein is wiped down with a disinfecting wipe. Try to have designated raw animal protein freezer. 2. A bag of flour and sugar is stored directly on the floor in the basement dry storage area--please elevate onto shelf to prevent contamination. A bucket of unopened soup broth product is on the floor in the kitchen dry storage, Please clean and sanitize bottom and place on shelf. As discussed, storage of containers on floor can lead to countertop and food prep area contamination when the container is brought up for use. 3. Flour and oatmeal (with scoops inside) are being stored in Rubbermaid totes. These are not food-grade containers and foods should not be stored directly in contact with these units. Store scoops outside bulk products in a clean location. Please rectify practices. While wiping cloths are changed frequently at this operation, operator is to encourage foodhandlers to store cloths in sanitizing solution when in use--see guidance document provided by email.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): NSF residential dishwasher upstairs to be replaced with a commercial dishwasher. Once model has been decided, please check in about appropriateness with an environmental health officer prior to implementation.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The kitchen fridge and dishwasher was changed without prior review/approval from an environmental health officer. Please ensure any kitchen layout or major equipment changes are discussed with an environmental health officer prior to implementation. I have no extended concerns with the changes following today's review.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The sanitation plan must be reviewed and updated to ensure that it reflects current needs. For example, the dishwasher has three additional chemical agents and specifications must be provided to describe the necessary monitoring needs to ensure sanitation. Please also ensure
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Thermometer in the upstairs kitchen and the storage fridge are inaccurate. Please replace with accurate NSF units. Provide pictures for confirmation that issue has been addressed. 2. Opened bulk container of margarine was observed to be stored at room temperature. Unit is mostly full and was opened recently. Please follow manufacturer's instructions on proper storage after opening--this product requires refrigeration for quality (and some food safety) considerations. Product was placed in refrigeration at the time of inspection. Note that temperature records show inconsistency in record-keeping and lack of indication for corrective actions taken when needed. Please review expected practices, and most importantly, the need to take and document corrective actions related to temperatures that deviate from food safety limits. Ensure temperature value expectations are correctly entered on your log. Refrigeration threshold is 4°C while freezer is -18°C.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Commercially pre-packaged roast beef and imitation crab was thawing on top of thawing commercially packaged raw pork in the refrigerator. Other than the packaging, there was no alternate physical barrier. A lid was placed on the raw meat and the RTE products put on top at the time of inspection. As discussed, packaging can act as a vehicle for cross-contamination (eg. contaminate hands) and may even have inherent permeability or ruptures that can lead to direct contamination. Frozen bacon package is also being stored beside an ice cream container in a shelf normally for bread. Please review product storage with this lens of contamination potential. Generally organization is still sound with raw products under produce and RTE products. Foods are covered and dated. 2. Scoops for bulk ingredients are being stored on the lid of the containers. This method of storage is not sanitary as the scoops are exposed to contamination. As food particles are noted on the lid and scoop, it appears the scoops may not be cleaned after each use. Please clean scoops after each use and store in a sanitary manner (not in food or subject to exposure).
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Lighting on fan immediately above the kitchen island is frosted glass. Please look for shatterproof solution.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): During inspection it was noticed that lighting installed in both kitchens and dry storage area was not shatterproof. Light bulbs and fixtures located in areas with exposed food must be shatterproof or shielded (bulb covers). It was noticed that lighting in the fan immediately above food prep area had a plastic cover. Please ensure light bulbs in other areas, where there is a potential for contamination of food, are replaced with either shatterproof bulbs or are shielded.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 12.1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health Impediments Regulation?
- Observation(s): Some cake mixes were observed to be exceeding provincial trans fat limits. Please monitor products to ensure they are within trans fat restrictions. eg. 0.3 grams trans fat in a product with 3g total fat =10% trans fat (exceeds regulatory limits)
- 1 Observation, Low Severity of Consequences : All spreadable margarines and oils must meet the restriction of 2% Trans Fat or less of total fat content.
- 1 Observation, Low Severity of Consequences : All other foods must meet the restriction of 5% Trans Fat or less of total fat content.
- 12.1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health Impediments Regulation?
- Monitoring
1 infraction
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): At the time of inspection, a new commercial NSF standard 3 dishwasher was being installed. For future reference, please ensure approval is obtained through the health board before any alterations or changes to the kitchen layout or major equipment. We will review to make sure changes and proposed alterations meet health requirements. I have no objection to the addition of the new dishwasher.
- 2.1 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
2 infractions
- 1.2 - Is the contact information the same?
- Observation(s): Owner contact/manager is changed from Jennifer Strachan to Heather Young
- Updated contact information must be provided to the Environmental Health Officer.
- 8.1 - Is the food service establishment in compliance with all Trans Fats requirements of the Public Health impediments regulation?
- Observation(s): Western Family Brand cream cheese had "hydrogenated" products in the ingredient list and a trans fat value of 33% (2grams trans fat per 6 grams fat). The trans fat restriction requirements were reviewed on site. The use of this product was discontinued at the time of inspection.
- 1 Observation, Low Severity of Consequences : All spreadable margarines and oils must meet the restriction of 2% Trans Fat or less of total fat content.
- 1 Observation, Low Severity of Consequences : All other foods must meet the restriction of 5% Trans Fat or less of total fat content.
- 1.2 - Is the contact information the same?