Blue Dog Cafe
1213 7th Ave Invermere BC V0A 1K0 · Restaurant - Food Service
18 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some of the shelving and countertops are worn and require repair/replacement. Recommend any surfaces used for food storage be smooth, durable, impervious and easy to clean.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some areas of the kitchen require cleaning. Ensure to clean under and behind equipment and shelves. Remove items from shelves and clean shelving. 2. Some of the shelving and countertops are worn and require repair/replacement. Recommend any surfaces used for food storage be smooth, durable, impervious and easy to clean.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The chlorine level in the mechanical dishwasher was initially measured at 25 ppm. Dishwasher was fixed during the time of inspection and the chlorine level was measured to be 100 ppm.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some areas of the kitchen require cleaning. Ensure to clean under and in behind equipment and shelves. Remove items from shelves and clean shelving. 2. The exterior and interior of some of the large food storage bins(flour, sugar) are soiled and require cleaning and sanitizing. 3. Some of the freezers require defrosting. 4. Ventilation hood grates has accumulation of dust and requires cleaning. 5. Some of the shelving in the back food storage area is exposed wood. Recommend any surfaces used for food storage be smooth, durable, impervious and easy to clean.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Both front and back door open during 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): Checked chlorine level in mechanical dishwasher and found it to be 0 ppm. Until dishwasher can be repaired to dispense adequate amounts of sanitizer, cleaned dishware should be soaked in a sanitizing solution in 3 compartment sink and then air dried. Use test strips to confirm concentration of chlorine in sanitizing solution.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some areas of the kitchen require cleaning. Ensure to clean under and in behind equipment and shelves. Remove items from shelves and clean shelving. Remove any items that are not required for operation from the premises. The exterior and interior of some of the large food storage bins are soiled and require cleaning and sanitizing.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Cleaning is required in some areas. Ensure to clean ventilation grates, pull out equipment and clean under and in behind, clean shelves. 2. Cardboard is being used to cover the shelves in the dry food storage area. These pieces of cardboard appeared to have some spills/debris on them and require replacing. Cardboard on shelves is not recommended for use in food storage areas as it is porous and cannot be easily cleaned. Recommend that operator use a food-grade paint/sealant so the shelves are smooth, easily cleanable and impervious to moisture instead of using cardboard.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): All foods should be stored in food grade containers or packaging.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Deep cleaning of the premise is required. Areas behind cooking equipment and larger equipment need cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operators FoodSafe certificate has expired. Operator must take a valid FoodSafe course.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Upon inspection, it was noted that the tiling behind the hand sink was detached from the drywall, exposing bare, porous wood to moisture.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator's FoodSafe certificate has expired. Renewal or recertification of FoodSafe Level 1 is required every 5 years.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Low-temperature chlorine dishwasher was out of sanitizer at the time of inspection. Bleach bottle replaced during inspection. Recommend that operator use a test strip to monitor sanitizer concentration in the mornings before use. Corrected during inspection. 2. Bleach sanitizer bucket used for cloths/food contact surfaces was measured at 0 ppm chlorine at the time of inspection. Operator added more bleach to the mixture which was re-measured at 200 ppm. Ensure amount of bleach added to the bucket is standardized or use the chlorine test strips to monitor. Corrected during inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. A few shelving units in the back of house are peeling and require re-finishing. These surfaces must be sealed or re-painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelves. 2. Cardboard is being used to cover the shelves in the dry larder. These pieces of cardboard appeared to have some spills/debris on them and require replacing. Cardboard on shelves is not recommended for use in food storage areas as it is porous and cannot be easily cleaned. Recommend that operator use a food-grade paint/sealant so the shelves are smooth, easily cleanable and impervious to moisture instead of using cardboard. 3. Some recipe cards had a build-up of food debris and should be cleaned.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. Paper towel in employee washroom was not in a dispenser at the time of inspection. All paper towel must be in a dispenser to avoid handling of the rolls, dropping of the rolls, splashing of the rolls with foods/water etc. and to promote employees to turn off the taps with paper towel. 2. Front of house paper towel dispenser was empty at the time of inspection. Another dispenser was available at the warewashing station, but each handwashing station should be fully stocked to promote effective handwashing (ex. turning off taps with paper towel).
- F3.6 Are the FOODSAFE training requirements being met?
- 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.
- 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 food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer spray used for food contact surfaces was measured at greater than 200ppm. Chlorine concentrations higher than 200ppm leave a chemical residual on food surfaces and require rinsing when used. Please ensure that chemical sprays are mixed at 200ppm so the spray can be used and left to air dry on surfaces. *This bleach bottle did not have a label. Please ensure that all chemical bottles have a label to prevent accidental contamination of food products or misuse of chemicals. Suggested to operator that mixing instructions be written on the bottle.
- 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. A few fluorescent bulbs in the kitchen were missing the shatter-proof sleeves. Please install a shatter-proof cover on these bulbs to prevent the contamination of food or injury of employees if they are broken. Fluorescent bulbs contain mercury and are toxic when consumed, inhaled or touched once broken. 2. Shelving units in the back of house are peeling and require re-finishing. These surfaces must be sealed or re-painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelves. 3. Observed duct tape on fridge door handle in the back hallway. This tape is not smooth and cannot be easily cleaned. This tape must be removed from the fridge handle.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Observed bags of flour and sugar stored on crates in the storage room. These bags should be in stored in pest-proof, durable, easily-cleanable containers if they are being stored close to the ground. Paints and other chemicals should also be stored in a completely separate area to avoid direct cross-contamination with food and reduce food exposure to off-gassing vapours created by these types of products. 2. A bucket of hot chocolate mix and a bowl of sugar were being stored without a lid. Please cover all food items when not in use and use a sanitary dispenser for the "hot beverage" sugar. In an open bowl, the sugar may be exposed to accidental contamination from foreign matter such as dirt, dust and human illnesses from coughing and sneezing.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Blue counters in the back of house are worn and require refurbishing and a deep cleaning. These surfaces must be sealed or re-painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel at hand sink ***this is a repeat violation*** Ensure a paper towel dispenser is mounted at both sinks that are used for hand washing. The small sink and the larger one behind it.
- 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
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Bucket of bleach sanitizer at approximately 75ppm. Bleach sanitizer must be between 100-200ppm. Cloth kept in bucket. 2. Bleach spray bottle concentration is too strong (bleached out the test paper). Ensure it is 100-200ppm. 5mL/teaspoon of bleach to 1L of water will give you the proper concentration. 3. Wiping cloth left out on counter by prep table. Staff state it is used to wipe knives in between uses. All wiping cloths must be either single use or kept in a bucket of sanitizing solution. Chemical dishwasher at acceptable concentration. Recommend keeping a log book to record the concentration daily.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cleaner spray bottles are not labelled. All chemicals must be labelled and stored away from food. Foods are covered.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Dishwasher has wooden pallet on it which is covered with a mat. The wood is wet and has mold. All surfaces in the kitchen must be smooth, easily cleanable and impervious to moisture. 2. Thorough cleaning is required in the kitchen. Areas that require improvement are: under/on shelving units, under counters and around dry goods bins. The dry goods bins require cleaning as well. 3. Ensure all items that are not used in the kitchen are removed from the premises (on shelving unit next to fridge). Having excess items around make it harder to clean and sanitize properly and make it difficult to monitor for potential pests. 4. In some places the laminate is separating from the counter. These areas can not be properly cleaned and sanitized.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.5 - Equipment or materials not required for food related operations must be removed from the premises.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel at hand wash sink. ***This is a repeat infraction***
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hot holding of soups 53°C and 58°C Hot holding must be at ≥60°C at all times. Soup was quickly heated on the stove and put back in hot holding. Hot holding temperature turned up. Ensure you check the temperature of the hot holding periodically throughout the day.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Meat slicer has dried on food debris. Clean more thoroughly after each use. 2. Counters in the back (& wooden butcher block) are worn and require replacing/resurfacing. 3. More cleaning is required in hard to reach areas (metal vent on wall, under counters, under equipment etc). 4. Hole in ceiling requires repair. 5. Ensure all areas of bare wood (particle board between counter and wooden cutting board in front, wood on top of dishwasher is wet & mouldy) are sealed so they are smooth, easily cleanable and impervious to moisture. 6. Not all lights have protective sleeves on them. Ensure all lights have protective covers to prevent shattered glass contaminating food prep areas.
- 14.2 - 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.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. No paper towel at the hand sink. Ensure the hand sink is always stocked with liquid hand soap and paper towel. 2. Hand sink only has hot water, ensure both hot and cold water are available at this sink so proper handwashing can be done. If the water is too hot staff may not take the time to wash hands properly. ***This has been mentioned on previous reports***
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): 3 staff working at time of inspection and none of them are FoodSafe certified. There must always be 1 staff member in the premises who is FoodSafe certified.
- 16.1 - Operator must have valid FOODSAFE certificate or equivalent training.
- 16.2 - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Eggs were observed being left out on the counter. Eggs are to be continuously held at 4 degrees Celsius. Ensure that fridges are cold enough to hold all food at 4 degrees Celsius.
- Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
1 infraction
- 13.1 - Are dishes, utensils and equipment maintained in good condition?
- Observation(s): Plastic spatula in poor repair. Staff discarded the spatula during the inspection.
- 1 Observation, Moderate Severity of Consequences : Equipment and utensils must be maintained in good working order and in sanitary condition.
- 13.1 - Are dishes, utensils and equipment maintained in good condition?