Bighorn Revelstoke Kitchen
27-2080 Mackenzie Ct Revelstoke BC V0E 2S1 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No sanitizer test strips were available for the Quats sanitizer used on site. Sanitizer test strips must be available for all sanitizers to ensure they are being used at the correct concentrations. Obtain Quats 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): Quats sanitizer was measured at >500ppm. Quats must be used at 200ppm to ensure adequate sanitation without leaving a chemical residue.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer in the spray bottles was measured at >500ppm. Quats sanitizer must be used at 200ppm to ensure adequate removal of contamination, without leaving a chemical residue which may lead to illness in those that ingest it.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Temperature for dairy/juice cooler was measured at ~6C on the right side of the top shelf and ~10C on the bottom shelf. Items (fresh juices and milk) stored on the bottom shelf were discarded at the time of inspection. This unit has always had issue with maintaining at an appropriate temperature. Should issue persists, please do not store any potentially hazardous foods in this cooler. The cooler will have to be repaired or replaced. Operator was requested to monitor and record the temperatures more frequently. 2. According to operator, fresh squeezed juices are kept at room temperature during breakfast. It was discussed with operator that fresh squeezed juices are potentially hazardous foods and must be discarded after 2 hours being stored at room temperature. Operator informed that juices will be discarded after breakfast. 3. Temperature for egg cooler was measured at ~12C. Cartons of eggs were measured at ~6C. Eggs were removed into a cooler capable of maintaining at 4C or colder at the time of inspection. Dial was adjusted. It was also suspected that the cooler was not closed properly. Temperature was re-checked during inspection and it came down. Operator was requested to monitor the temperature. 4. Temperature for stand-up cooler (sub-zero) located in kitchen was measured at ~6C. Dial was adjusted at the time of inspection. Temperature was re-checked and came down to ~4C. CDI - Corrected During Inspection.
- 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): Test strips were not available to verify the sanitizer concentration on a regular basis.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): It was discussed that the sink beside the teppanyaki stove top should be designated as a handwashing sink. A separate bowl/container should be used to store beverages on ice. Liquid handwashing soap and paper towel were placed by the hand sink at the time of inspection. CDI - Corrected During Inspection. Please keep the paper towel on a roller or a dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site.
- 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): Sanitation plan was not available on site.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): One dairy mini bar fridge was measured at 7°C. Temperature of this fridge was adjusted to a colder setting at the time of inspection. Bar fridge with egg and dairy was measured at 9-10°C at the time of inspection. Operator suspects that the door for this unit was not closed firmly. Please remind staff to ensure complete closure of door after use. Monitor to ensure 4°C or colder is maintained. All conditions considered corrected at the time of inspection (CDI).
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions