Barley Station Brew Pub

20 Shuswap St SE Salmon Arm BC V1E 4N2 · Restaurant - Food Service

14 inspections

1. MonitoringMay 27, 2026

   0 infractions

2. MonitoringNov 25, 2025

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): REPEAT INFRACTIONS - all 3 line coolers were at 7C (bottom cabinet) and 12C (top trays) - chicken/fish battering line cooler at 7C (bottom cabinet) and 7 to 10C (top trays) - wet bar Danby cooler at 11C. repair or replace - their temperature log was also reporting temperatures in these coolers above 4C, and I was advised that these are taken in the morning (i.e., best case scenario) These coolers should be operated at closer to 1C in bottom cabinet in order to minimize temperature in top inserts, and these commercial coolers should be able to recover from busy lunch/dinner within about an hour.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): - no QUATS test paper available for food contact surface sanitizer - dispenser tested at >200ppm QUATS (good) - boiling pot of QUATS solution used for dipping utensils on cooking line. The practice of dipping cooking line utensils should not replace regular cleaning and sanitizing, and may result in cross-contamination of allergens between dishes. AI SUMMARY: Recommended Temperature Range Quaternary Ammonium Compounds (QUATS) are most effective at cool to warm temperatures, typically around 68°F (20°C) to 75°F (24°C) for proper sanitizing action1. QUATS do not require high heat and should not be exposed to boiling temperatures, as excessive heat can degrade their chemical structure and reduce efficacy.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): The permit is not publicly displayed. If you want a new cleaner one then please request it ($30).
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
3. MonitoringMay 30, 2025

   2 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): - cooking line prep coolers were at 7 to 9C (bottom cabinet) and 13 to 17C (top trays). - raw chicken and fish were stored in top tray of prep cooler on far left and were at 17C
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): - walk in cooler shelves, ceiling and fan covers unclean - air supply vents and ceiling unclean (spillover next to exhaust canopy) Please ensure HVAC system is properly balanced; HVAC filters are installed, changed regularly, and good fitment; and clean kitchen vents and ceiling.
4. MonitoringApr 5, 2024

   1 infraction

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Mini fridge in service station measured 10°C during inspection. Fridge contained milk products. All potentially hazardous foods must be held at ≤4°C.
5. MonitoringMar 6, 2023

   1 infraction

   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D - Corrected during inspection (CDI). QUAT sanitizer measured >400ppm during inspection. Concentrations more than 200ppm may lead to chemical contamination of food contact surfaces. Ensure chemical sanitizer concentration is verified with test strips and diluted as necessary to 200ppm. Ensure all sanitizer containers are labeled (CDI)
     • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
6. MonitoringJan 31, 2022

   0 infractions

7. MonitoringOct 8, 2019

   9 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): Hamburger patty taken off the grill for service was measured at an internal temperature of 62°C. The minimum safe internal cooking temperature of ground beef is 71°C. Patty was returned to the grill for additional cooking at the time of inspection. Chicken and fish proteins met required internal cooking temperature, however there a regular monitoring/verification program is no longer being implemented. Please resume a regular monitoring program and maintain records for verification.
     • F1.1A Potentially hazardous food must be cooked to appropriate internal temperature.
     • 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): Peppercorn sauce on hotholding was measured at 47°C. Hollandaise type cream based sauce was measured at 59°C in the same steamer unit. This unit had depleted water level for steam production and this condition was corrected at the time of inspection. Staff complied with request to discard peppercorn sauce at the time of inspection. Regular monitoring program of hotholding temperatures is not being implemented. Please ensure a regular monitoring program is in place and maintain records for verification. Ice bath at battering station was not properly implemented to ensure adequate temperature control of batter wash and protein ingredients (raw fish and chicken). Product surface temperature was ~12°C. Ensure product inserts are fully submerged in a ice bath to the level of food product. Slurry should be 70/30 ice to water ratio. This was corrected at the time of inspection. Minimal volumes should be kept out and animal proteins should not be kept out during non-rush periods. Ensure fries that are kept out do not exceed a 2 hour hold period--reduce volumes during slow periods. Yam fries should not be kept out if this is a lower turnover product. Please do not store inserts along the sides of fridges at the insert level as this is not proper cold storage. Inserts must sit within the chilled compartments. This condition was observed at the salad prep station with pea sprouts, red pepper, and 2 dressings sitting in inadequately controlled manner. Keep less frequently used items in the lower compartment. Sprouts are a higher risk, no cook item. A stalk of cut cucumber, carrot, and celery was kept on the side of the prep fridge--staff agreed to discard these items. Please do not prioritize convenience over food safety. Glass door cooler in the basement was measured at 6°C. A log beside the cooler seems to indicate temperatures sit consistently in the range of 5-7°C. Shift manager was requested to move box of raw chicken protein, pre-portioned shredded cheese, and cream cheese products until unit can be verified to consistently maintain products at 4°C or colder. No recent temperature records are available for review. Please resume a regular monitoring program and maintain records for verification.
     • 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.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): Rice pilaf and a thick seafood chowder was being cooled on back counter. Both were tightly lidded and proper cooling methods were not being implemented. Rice pilaf was measured at 40°C (amount of time in danger zone could not be verified)--staff complied with request to discard this product. Two soup products which were spread between two 5 gallon pails were still measured at >70°C. Staff was instructed to implement an ice bath to facilitate cooling. Due to improper implementation of ice bath and lack of stirring, product temperature remained at ~60°C after 1 hr. Method was improved at the time of inspection and shift manger was provided with required cooling rates for monitoring to ensure compliance. The observations of improper cooling are extremely high risk observations. Operator must verify cooling methods of staff to ensure that they are effective in achieving cooling rates. Records must be maintained for verification. A cooling log and guidance document is being provided by email.
     • 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.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): Accurate thermometers could not be found in many cold-storage units. Ensure each cold storage unit is equipped with an accurate thermometer. Test strip are not available for sanitizers being used on the premises. Chlorine test strip is required for the dishwasher. Quat test strip is required to assess the wall mounted surface sanitizer dispenser and wiping cloth solutions.
     • 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. Dried food debris is noted in harder to reach areas that have direct connection to food contact surfaces of the already cleaned meat slicer. Proper cleaning and sanitizing of the meat slicer, including its full tear-down requirements must be reviewed with staff. This is a critical ready to eat food contact instrument and has high potential for cross contamination. 2. Staff proceeded to use metal inserts stored on shelf in back door/walkway area without cleaning and sanitizing first--this was brought to the attention of staff for correction. Note that food contact equipment stored in a manner or area that is prone to contamination must not be used prior to completion of cleaning and sanitizing measures. This also pertains to white buckets in the dishwashing area.
     • F2.3C Clean in place warewashing procedures 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): 1. Wiping cloth sanitizer solution for both the kitchen and front dining area was ineffective--measured at 50ppm or less. Please ensure solution is maintained at 200ppm. Heavily soiled cloth should not be added to this solution as it would dilute the sanitizer. Clean first or replace with a clean cloth. Do not place excessive number of cloths as this would drain sanitizer level. A bucket should be readily available for use on the front grill line. An excessive number of dry cloths are sitting around--staff indicate they are for holding hot handles but they are also being observed to be used for wiping surfaces and hands, the latter two which could result in cross-contamination. 2 2. Ensure all food contact surfaces are replaced or cleaned/sanitized (eg. cutting boards, tongs, knives) at least every four hours. Sanitizer spray bottles, wiping cloths solutions, etc. should be readily available to support this need. 3. Tongs should not sit in salad mixing bowl--handles can contaminate ready to eat food product. 4. Knives must not be stored between cracks of prep coolers--this is not a sanitary storage means. 5. Ice scoop must be stored in a sanitary manner, not directly on top of the ice machine. Mild build up is noted on inner lip of ice machine--please clean and review frequency of established cleaning protocol. 6. Select boxes/bags of foods are being stored on the floor in dry storage or in the walk-in cooler--this can lead to contamination of product and or contamination of surfaces if products are moved onto prep or other surfaces. Please keep all foods off the floor. 7. One thawing box of raw meat on the floor had moderate level of meat juices in catch tray. This level of dripping from thawing measures is unusual--please check product prior to use. Ensure catchments are deep enough to prevent leakage/spill of drippings. 8. Better organization of foods is necessary in the "coke fridge" beside the mixer. Ensure raw animal proteins are kept on lower levels and foods are covered to protect from contamination. 9. Residual organic residue noted on cleaned mixer. Please review cleaning standards with staff. 10. Miscellaneous equipment (eg. dirty bike) should not be stored in the premises.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Staff could not provide document for review at the time of inspection. Please submit for review. Ensure it has been updated to reflect current menu and operations. It is noted that facility is engaging in sous vide cooking processes--this activity has not been reviewed or approved. Please halt sous vide food production until process has been reviewed. A comprehensive food safety and sanitation plan relevant to this procedure is required. See sous vide guidance documents provided by email.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • 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): This infraction is outstanding from the last inspection. Please provide document for review. Ensure plan reflects current chemicals, processes, and operational needs.
     • 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): Presence of a Foodsafe certified staff could not be verified at the time of inspection.
     • 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.
8. MonitoringSep 12, 2018

   5 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): Foods in the stir fry prep line fridge are probed as follows: salmon from lower compartment 8°C, bell pepper mixture from insert level 10°C. Foods in the salad prep line fridge are probed as follows: pepper mixture from lower compartment 8°C, salad dressing from upper insert 8°C. Please do not store inserts along the sides of fridge at the insert level as this is not proper cold storage. Inserts must sit within the chilled compartment of the lower unit. No recent temperature records are available for review. It was discussed that action is necessary to keep food products at 4°C or colder. Products are not to be kept overnight in the units unless this can be achieved. Note that recent increase of kitchen temperature due to HVAC system issue may be a factor in elevated temperatures observed of units. Please also ensure all fridge vents are clear of debris/obstruction. Garlic butter was also observed to be sitting atop the stir fry line - approx 20°C surface temperature. Garlic butter must be refrigerated as there is a botulism risk.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): Recent public concern regarding sighting of rodent in the facility was reviewed with the owner, general manager, sous chef, and brewmaster. Site review did not result in observances that would indicate a major infestation, however it is indicated that there has been some recent mice activity. As discussed, please ensure regular PCO servicing is re-instated. Complete full premises check (focusing on floor and ceiling perimeter) to determine whether there are any entry points. Some vulnerable areas along exterior doors where weather stripping/door sweep has deteriorated are common entry points. Block these access points immediately, whether with temporary or permanent fixes. Please ensure all foods are covered/contained to protect from contamination. All food contact surfaces are to be cleaned and sanitized prior to first use. More thorough cleaning measures are warranted to decrease the availability of attractants to the premises.
     • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
     • F2.2B The premises must be protected against entry of pests.
     • F2.2C The premises must be maintained free of pests.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1. Organization in cold storage units need to minimize the potential for cross-contamination. Open fish insert was observed to be stored beside open kimchi insert. In glass door fridge at the back, raw chicken products (in inserts) are being stored above bagged iceberg lettuce. No actual contamination was noted. 2. Keep foods off floor - halibut boxes, rice bags, containers, boxes. Keeping foods on the floor increases the risk of contamination of the product, cross-contamination of surfaces when they are moved from the floor to another location, as well as impedes effective cleaning of floors. 3. Better cleaning is needed to effectively remove organics and filth in the following areas: microwaves, behind/under equipment, harder to reach areas of line fridges, fridge vents, walls, ceiling/vents, exhaust hood, stairwell. Please complete detailed cleaning to improve overall sanitation. 4. Ice scoop being stored on ice in ice machine --corrected during inspection.
     • 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.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): Sous chef indicated that this plan has been completed. However, this could not be reviewed on site. Please provide to me for review.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): Sous chef indicated that this plan has been completed. However, this could not be reviewed on site. Please provide to me for review.
     • 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.
9. MonitoringMar 5, 2018

   8 infractions

   • F1.1 - Are proper cooking and reheating procedures followed?
     • Observation(s): 1. Products must not be reheated more than once. In discussion with chef/kitchen manager, leftover products on the line (which have previously been reheated for hotholding) are cooled and used once more--this constitutes as two reheats. Please ensure foods are only subject to one reheat process. This was reviewed for clarification at the time of inspection. Reheated products for hotholding are indicated to be brought up to a boil on the stove prior to hotholding--this is the correct practice. If a visual boil is not achieved, please check to ensure reheating is brought up to a minimum temperature of 74°C within 2 hours. 2. Internal cooking temperatures of the following products were checked from the prep line at the time of inspection: batch boiled chicken at 76°C and ground beef patty off grill at 90.5°C. While these temperatures are adequate and probe thermometers are available on the line, cooking temperatures are not being consistently checked and expectations for verification processes are not defined. This is of concern especially in relation to raw animal foods. It is not necessary that all raw animal product internal temps are checked prior to service (albeit that would be the gold standard), but it is necessary to ensure routine verification processes are in place to ensure the critical food safety limits are consistently achieved. Sample cooking/reheating log was provided as reference during inspection. Note: Ensure probe thermometers are cleaned and sanitized before and after use. Probes are to be calibrated routinely to ensure accuracy--a resources document is being provided to give guidance on this. Please brief me on the procedures to be implemented to address the above-mentioned conditions by the indicated date.
   • F1.3 - Are proper cooling procedures followed?
     • Observation(s): Cooked chicken breasts were being cooled at the time of inspection --cold running water was utilized to assist cooling process (this is good). Another large stainless bowl filled with steaming chicken breasts was cooling in the walk-in unit. Note that it is best to cool in shallow pans to facilitate rapid cooling. It is indicated that cooling stocks/soups are placed in the walk-in unit after allowing heat to drop for a short period after cooking, with larger batches split into smaller pails. Volumes for cooling in this manner are not standardized. Cooling rates are not monitored or verified. Please note the following accepted approved cooling methods that should be implemented to ensure required cooling rates are achieved: •Stir soups, sauces, gravies and chilies while the container is in an ice water bath. The ice water depth should be equal to or greater than the food depth. •Transfer hot foods to shallow pans with a product depth of four inches or less and refrigerate. Pans may be uncovered until the food temperature reaches 45 degrees Fahrenheit. •Cut solid foods, such as roasts of meat, into portions of six pounds or less after cooking and prior to cooling. •Using special refrigerators known as "rapid chill units," specifically designed to cool foods much faster than standard refrigerators. These units are especially useful when large quantities of foods are prepared in advance Please standardize cooling methods so that there is more control over the process to ensure required cooling rates are being met. A sample cooling log is being provided to assist your staff in monitoring and documenting this process.
     • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
     • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
     • F1.3C - Accurate thermometer must be available to monitor process.
   • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): 1. A large bowl of fish batter is being stored at ambient temperature beside the cooking line (fryer). Batter was pulled out not long ago and still cold to the touch. I discussed that fish batter must either be refrigerated, or kept out in small volumes immersed in an ice bath. Ice water depth must be equal to depth of batter. This was corrected at the time of inspection. 2. Excessive volume of fries are being left at room temperature. Please ensure portion control is in place to ensure product is used up within a 2 hour period. 3. Herbed garlic spread insert was stored against the side of the lid at the upper insert level. This does not maintain product at adequate cold storage temperature. Product was moved to lower refrigeration level at the time of inspection. 4. Small fridge in back end does not have a thermometer. Stirfry line fridge in-unit thermometer is inaccurate. All fridges and freezers must have an accurate in-unit thermometer. Infrared gun measurements are not a replacement for this requirement but can be used for quick checks. Infrared guns should be calibrated for accuracy. Temperature measurements for record keeping should be via in-unit thermometers or probed food temperatures. Current cold storage records were not available for review at the time.
     • 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): 1. Sharing plates in the dining room are being stored on a lower floor level shelf and easily subject to contamination. Operator moved storage location to upper service level of unit which has overhang to better protect from contamination. Corrected during inspection. 2. Wiping cloths in continuous use are not being stored in sanitizer solution in the kitchen. Please ensure wiping cloths are stored in sanitizer solution of adequate concentration when in continuous use. For the front end, look to replacing sanitizer solution more frequently to ensure adequate sanitizer level of 200ppm is maintained. Recommended frequency of changing solutions is every 2 hours. 3. Storage of cleaned wares on stainless steel trolley is in close proximity to the handwash station. This can result in unintended splattering onto cleaned wares. Please increase separation between these two functions. Wares in storage should be set face-down whenever possible to reduce risk of contamination. Dishwasher and glasswasher chlorine residual level should be monitored daily and ideally recorded. Test strips are available on site.
     • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
     • 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): 1. All raw animal foods must be stored in a manner that eliminates or minimizes the change of cross-contamination (eg. below lower risk and ready-to-eat foods). Raw animal proteins should not be stored at the insert level in conjunction with lower risk foods that may be subject to a lesser cooking process. The stir-fry prep fridge was rearranged to reflect this. Other concerns that were noted were uncovered inserts of kimchi beside meat and fish products in packaging/inserts. While no contamination/drippings noted, this is not a good practice for storage and increases cross-contamination potential. Food storage was rearranged at the time of inspection. 2. Two full sized halibuts are being thawed on the floor in the walk-in cooler. They fish were in individual boxes but one fish had tail fin exposed and on the floor. All foods must be kept a minimum of 6 inches off the floor. As the fish is thawing, a tray/box/pan should be utilized to catch any potential drippings from thawing. Please address immediately and provide picture to me by email for reference.
     • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
     • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
   • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
     • Observation(s): 1. A backflow preventer needs to be in place for the hose line at the back prep sink. 2. Improved cleaning is required for the microwave, in tracks of fridges/freezers, and in harder to reach areas (underneath/around equipment). 3. Shattershields are needed for lighting in dishwashing area.
     • 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): Food safety plan for the restaurant was not onsite. Completion could not be verified. Please ensure a completed food safety plan is provided for review by the indicated date. Separate food safety plans are required for the kombucha production and microbrewery operation.
     • F3.7A - Operator must have on site a written 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): Sanitation was not onsite. Completion could not be verified. Please ensure a completed sanitation plan is provided for review by the indicated date. Separate saniation plans are required for the kombucha production and microbrewery operation.
     • 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.
10. MonitoringOct 14, 2016

    2 infractions

    • Are proper cooking and reheating procedures followed?
      • Observation(s): • While probe thermometers are provided for verifying cooking temperatures they are not being consistently utilized by staff. Visual checks are not considered to be a reliable monitoring method, particularly for ground meats and poultry.
      • 1.1 - Potentially hazardous food must be cooked to appropriate internal temperature.
      • 1.3 - Accurate thermometer must be available to monitor process.
    • Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): • Noted areas of improvement required for walk-in and upright prep coolers where raw meats must be stored on lowest shelves below other foods.
11. MonitoringDec 16, 2015

    1 infraction

    • 1 - Are proper cooking and reheating procedures followed?
      • Observation(s): Please provide staff on the cooking line with an accurate probe thermometer so that critical limits, such as cooking and cooling temperatures can be validated and verified as needed. Visual indicators (eg. color of meat) is not always an accurate assessment.
12. MonitoringSep 9, 2014

    2 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): At the time of inspection, chlorine sanitizer for the dishwasher had run dry. A new bucket of chlorine was put in place at the time of inspection. Staff was noted to not have primed the unit correctly after the switchover. Proper priming was completed at the time. Please ensure that dishwasher solutions are switched over before they are allowed to run dry. Staff must be reminded to properly prime the unit after switchovers and to test to ensure proper sanitizer level is achieved (50ppm). Sanitizer levels should be tested and documented for all warewashing units on a daily basis.
    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Sanitizer level was not detectable for wiping cloth sanitizer solution. The solution was dirty. A new solution of 200ppm chlorine was made up at the time of inspection. Please ensure staff are routinely changing the solution as it is dirtied. Do not mix detergent with chlorine as they counteract against each other's properties.
13. MonitoringJun 18, 2013

    1 infraction

    • 15.3 - Are foods protected from contamination and/or cross contamination?
      • Observation(s): 1) Broccoli was stored on a shelf below raw meat in the walk-in cooler. 2) A container of raw chicken was stored on a shelf above uncovered garlic butter and chopped vegetables in the small "cola" fridge. Corrected during inspection: Raw and RTE foods were re-organized to prevent cross-contamination
14. MonitoringJan 9, 2013

    3 infractions

    • Are food contact surfaces properly cleaned and sanitized?
      • Observation(s): 1. The pop mix gun holder at the bar needs more routine cleaning/sanitizing. Holder was cleaned at the time of inspection. 2. Ice machine needs more frequent cleaning/sanitizing (ideally once a month). Ice scoop should not be stored on the ice; please use proper holder/container. Visible residue was cleaned off at the time of inspection. 3. Cutting knives are being stored in the cracks between tables. Please use magnetic knife rack or other sanitary means for knife storage. Knives were submerged in sanitizer and moved to a hot holding well on the prep line at the time of inspection.
      • 3 or more Observations, Low Severity of Consequences : Equipment and utensils must be maintained in good working order and in sanitary condition.
    • Are foods stored or displayed at proper temperatures?
      • Observation(s): Garlic butter was observed to be kept at room temperature on the prep line. It was moved into the line cooler at the time of inspection. Please ensure garlic butter is kept refrigerated; move out only as needed during rush periods. Limit time at room temperature to a cumulative 4 hours.
      • 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 4°C or colder.
    • Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Keep wiping cloths in a sanitizer solution at all times. Change sanitizer solution frequently throughout the day.
      • 1 Observation, Low Severity of Consequences : Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.