Black Forest Steak & Schnitzel
540 Hwy 93/95 Invermere BC V0A 1K0 · Restaurant - Food Service
9 inspections
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Raw products were observed on the top shelf in the freezer directly above containers of other food items. This creates a high risk of cross contamination from drips or leaks in to ready-to-eat food .
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. Observed duct tape on the ice machine handle. This tape is not completely smooth and cannot be easily cleaned. This tape must be removed from the handle. 2. Shelf beside the line table is chipping and requires refinishing. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelf. This surface must be sealed or re-painted with food-grade paint/sealant so it is smooth, easily cleanable and impervious to moisture.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Observed hand towels being used at the hand washing sink in the bar. All hand washing sinks must be supplied with single-use paper towel on a dispenser to avoid reduce probability of cross-contamination when washing. Corrected during inspection.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Buckets of bleach sanitizers were approximately 50ppm and mixed with soap. Ensure bleach sanitizer is between 100-200ppm and is not mixed with soap. Facility has test strips to monitor concentrations. Bleach sanitizer spray bottles acceptable. High temperature dishwasher acceptable. Wiping cloths stored in buckets of sanitizer. Facility clean
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions