Benedict's Steakhouse
3 Schofield Hwy Trail BC V1R 2M1 · Restaurant - Food Service
17 inspections
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed back door open at time of inspection. Operator stated they keep it open because they are constantly going downstairs to grab items.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizer observed at ~300-350ppm. Should be 100-200ppm. Confirm strength with test strip. If using reusable cloths to wipe surfaces, cloths should be stored in sanitizer solution, or changed every 2 hours.
- 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: Walk-in cooler had lots of food / food packaging on the ground. Items must be stored at least 6 inches off the ground to allow for proper cleaning and maintenance. F2.5F: As noted multiple times by the previous inspector: Animals are not allowed in the premises (especially not in the kitchen).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Large trays of potentially hazardous food were stored uncovered in the walk in cooler.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door was observed to be open at the time of inspection.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher in the bar area did not dispensed sanitizer into wash cycle at the time of inspection.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher did not dispense adequate amount of sanitizer. This infraction was correct day of inspection. Operator to send photo to verify resolved infraction (Dec 19, 2024).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Blocks of moldy cheese were found in the walk in cooler. The operator must ensure all food is free from contamination. The operator must discard the moldy cheese as it is unfit for human consumption. This was corrected during the inspection.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Door leading outside in downstairs bar has a hole at the bottom that allows for pest entry. Hole in bottom of wall in the back of the kitchen can allow for pest entry.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A dog was observed in the premises at the time of inspection. This was corrected during the inspection. No animals are allowed in the premises.
- F2.5F Animals must not be permitted in the premises unless they are certified service animals.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Door leading outside in downstairs bar has a hole at the bottom that allows for pest entry. Hole in bottom of wall in the back of the kitchen can allow for pest entry.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food in the fridge and walk-in cooler was observed to be unprotected, potentially contaminated, and old. All food prepared and store in the cooler was not labelled and dated. The operator must discard of all food that has been left uncovered and food that has been sitting in the fridge and walk-in cooler for prolonged periods of time. Food stored is not protected from contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Air intake/exhaust to the left of the cook line was open to the exterior with no screen present. 2. Back door left open during operation 3. Door leading outside in downstairs bar has a gap/hole at the bottom
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Fridges and walk-in cooler were a in a very unsanitary state. There is food stored that should be discarded.
- 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): Food Safety Plan not available.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan not available.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Raw meats have been moved to prevent the cross contamination of RTE foods, however, foods stored in the walk-in cooler are stored on the floor (sauces and gravies), without labelling (date and time prepared), and are uncovered. Foods are not protected from contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Air intake/exhaust to the left of the cook line was open to the exterior with no screen present. 2. Back door left open during operation 3. Door leading outside in downstairs bar has a gap/hole at the bottom
- 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): Kitchen floor beside the deep fryer has lots of grease build up and filth. It is evident that regular cleaning of floor is not occurring. Cooler floors are observed to be dirty with food an spills.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan not available.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan not available.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Raw meats observed stored above ready to eat foods in walk in cooler and smaller sliding door cooler. 2. Many containers of food were observed uncovered in the walk in coolers and smaller sliding door coolers 3. Food containers in all coolers not labeled with date or time. 4. General sanitation in coolers including floors and shelving needs improvement
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Air intake/exhaust to the left of the cook line was open to the exterior with no screen present. 2. Back door left open during operation 3. Door leading outside in downstairs bar has a gap/hole at the bottom
- 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): Premises would benefit from a regular sanitation schedule that is reviewed and followed. General sanitation needs improvement.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan not available.
- 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): Sanitation Plan not available
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of soup in crock-pot was measured at 55C. The minimum hot holding temperature must be 60C. The operator stated the soup has only been at 55C for about an hour.
- F1.7 Are foods protected from contamination?
- Observation(s): The walk-in cooler has been organized, however, advance prep sauces were not dated and labelled.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available and is being created. Will require follow-up.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available and is being created. Will require follow-up.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Fries were observed to be cooling outside of the facility on the deck.
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Food stored in coolers and walk-in cooler was not labelled and was uncovered. 2. Food was stored on the floor in the walk-in cooler.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door in the kitchen was left open.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer was not detected in the kitchen dishwasher at the dish plate.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen operation could benefit from a cleaning schedule (Sanitation Plan).
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Advised operator to get a food probe thermometer to check internal temperature of foods.
- 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): Kitchen operation would benefit from a cleaning schedule (Sanitation Plan). Will send information.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Will send info on making a Food Safety Plan and Sanitation Plan
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Bread crumbs left out uncovered overnight on counter tops are subject to contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Wiping cloths are left out on counter tops. These are considered dirty/not clean. 2. Knives are stored slotted between prep tables and the slots are filthy.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer for clean-in-place is not readily available.
- 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. There is grease build up on shelving next to the fume hood (left side). 2. Knives are slotted between prep tables when not in use; this is improper storage of equipment.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The entire kitchen requires a thorough cleaning. Pat particular attention to the top of the dishwasher, grease around the cooking equipment, dry storage area and shelves.
- 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): The back porch area must be cleared. The boxes of cardboard on the ground outside in the same area must be cleared.
- F3.4E - Equipment or materials not required for food related operations must be removed from the premises.
- F3.4K - The premises must be maintained to prevent harbourage of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The contact surfaces of frequently touched areas (cooler handles, etc) require a thorough cleaning and sanitizing. A cleaning schedule must be developed and included in the Sanitation Plan.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions