Army Navy Airforce Vets

2500 46 Ave Vernon BC V1T 8S2 · Restaurant - Food Service

4 inspections

1. MonitoringJun 7, 2023

   3 infractions

   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Ensure all coolers are monitored and documented daily. The dishwasher and quats sanitizer needs to be frequently .
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): A written food handling safety plan is required.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): A written sanitation plan is required.
2. MonitoringSep 23, 2021

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): Glass washer at bar measured at 0 ppm Chlorine. Corrective Action: Ensure glassware washing reading 50 ppm Chlorine at the dish. Ensure using 4 steps of dishwashing (wash, rinse, sanitize, and air dry). Ensure sanitizing step of dishwashing being performed. Recommend filling sink with 200 ppm Chlorine sanitizer solution (test or change every 2 hours to ensure 200 ppm Chlorine), 30 second submersion, and air dry glassware until glass washer repaired. 200 ppm Chlorine is 5 ml of chlorine bleach (5.25%) to 1 L of water unless otherwise directed by manufacturer. Chemical dishwasher observed at 0 ppm. Not sanitizing dishes. Corrective Action: Ensure dishwasher measuring 50 ppm Chlorine at the dish. Use 3-compartment sink method with 4 steps of dishwashing (wash, rinse, sanitize, air dry) until dishwasher repaired; ensure sanitizing step. See attached documentation for warewashing procedures.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
3. MonitoringDec 20, 2016

   3 infractions

   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): **Dishwasher rinse is not reaching 50ppm Chlorine **Glass washer at bar rinse is not reaching 50ppm Chlorine **Ice scoop storage on top of ice machine in bar area is stored on a porous cloth **Meat slicer had meat debris on it after being used from the night before(ladies auxiliary had used the kitchen) and was not used this morning - Meat slicer should be sanitized and broken down to wipe with a bleach sanitizer solution. Meat slicer was sanitized at time of inspection - good Bleach sanitizer solution greater than 200ppm chlorine was made at time of inspection. Wiping cloths were in it. Ensure there is always a sanitizer solution(ex. 200ppm bleach solution - 1tsp bleach to 1L water) onsite at all times.
     • F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3B - Mechanical glasswasher 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.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): **White cutting board in the kitchen is very deeply grooved and is stained - this surface is difficult to properly sanitize as bacteria can get stuck in the small grooves.
     • 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.
   • F3.5 - Are there handwashing stations available and properly supplied?
     • Observation(s): **Please obtain a liquid soap bottle with a pump for hand washing(discontinue using detergent bottle) for kitchen sink and also at the bar area.
     • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
     • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
4. MonitoringAug 27, 2015

   5 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): -Two domestic white stand up coolers were between 6-8C at time of inspection, both coolers were turned down at time of inspection. Will follow up to ensure the temperatures for the coolers are below 4C -All coolers require NSF certified thermometers to be placed internally in them to be able to measure the internal temperatures of the coolers to ensure foods are being stored at 4C or less -For the salad station in the kitchen that is stored above ice: this is not the most effective way to ensure cut vegetables and condiments are being stored cold. Reminder: Please keep foods that are on ice out for no more than 2 hours or kept out during "rush periods" and then put them away into the cooler
     • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
     • 4.2 - Accurate thermometers must be provided to monitor equipment.
   • 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Observed food handler move the garbage bin with hands, reminded food handler to wash hands after this occurred before direct food handling. Food handler washed her hands after this was brought to their attention and this was corrected at time of inspection. Reminder to wash hands whenever they become contaminated(touching garbage can, handling raw meat, touching face, after using the washroom, handling cash, etc. Consistent hand washing was noticed afterwards.
     • 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
   • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): -low temperature Chlorine sanitizing dishwasher was not getting any Chlorine through the line. The attempt was made to prime the line however, Chlorine was still not coming out of the line. The contracted company was called by food handler and a message was left at time of inspection. **Discussed that until the dishwasher is fixed, dishes will have to be manually sanitized. Dishes can still be run through the dishwasher for washing/rinsing and then the dishes need to be sanitized in one of the compartments of the three compartment sink. Add 1 cap full of bleach to 1 gallon of water is the mixing ratio for 100ppm strength bleach. Sanitizing solution will have to be changed when the solutions gets visibly dirty or every 4 hours if continuously washing dishes** -glass washer at bar has greater than 50ppm Chlorine - good -ice scoop in bar area is being stored on a cloth -- the ice scoop should be stored in a manner to prevent contamination as the cloth is porous and is not easily cleanable. Examples of storing the ice scoop include putting it in a washable container, storing the scoop in the ice machine in a scoop holder, etc.
     • 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
     • 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
   • 9 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Some foods in the refrigerators were not covered - foods should be covered with food grade material(ex. food grade lid, saran wrap, etc) to protect them from any potential contamination
     • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
   • 12 - Is the contact information the same?
     • Observation(s): Updated manager information will be updated in our database