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Blue Ox Pub

1643 Vernon St Lumby BC V0E 2G0 · Restaurant - Food Service

9 inspections

  1. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips to monitor the dishwasher sanitize cycle (minimum 50 ppm chlorine). F2.1B: Thermometers are not present in the walk-in and both prep table coolers. Corrective Action: Provide accurate NSF-certified refrigerator thermometers inside all refrigeration units.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B: There is a gap between the exterior double doors in the dining expansion. Corrective Action: Seal the gap to exclude pests. Ensure there is no visible daylight under and around exterior doors.
      • 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): F2.5A: Some equipment is in poor condition: • Tongs with damaged handles • Old sheet pans Corrective Action: Discard the affected items. Periodically inspect equipment for damage and replace as needed. F2.5B(1): Inadequate sanitation in some areas: • Line (under and around cooking equipment) • Vent hood (baffle filters and surrounding) • Both prep table coolers back interior • Hard to reach spaces in the bar and throughout the premises Corrective Action: Clean the areas identified. Have the vent hood cleaned and serviced by a qualified professional as scheduled. F2.5B(2): One screw for the walk-in freezer door handle is loose. Corrective Action: Adjust or replace the screw/handle assembly so all hardware is secure. F2.5C: Observed one food handler with a wiping cloth in their pocket. Corrective Action: Do not store in-use cloths in contact with aprons or clothing. Keep cloths immersed in sanitizer solution at 200 ppm Quat residual. Soak for at least 30 seconds between uses. Replace the cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry in a neutral area. F2.5K: Utensils are stored in sanitizer between uses. Debris in solution rapidly depletes sanitizer. Residual sanitizer can enter food. Corrective Action: Store in-use utensils inside clean, dry containers or on a clean surface between uses. Separate as needed to prevent cross contamination. Wash and sanitize the utensils at least every 4 hours. Within that maximum 4-hour holding period, remove food residue from the utensils as needed using wiping cloths immersed in sanitizer solution. Alternatively, utensils may be stored in ≥60°C water and/or at ≤4°C with a wash and sanitize step once daily.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6H: One filler panel for the vent hood is dislodged. Corrective Action: Reset or replace the filler panel so all baffle filters and panels are flush and continuous. Floor replacement for the bar area is in progress. The majority of the concrete subfloor is exposed, operator to clean the area as needed.
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
  2. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Some food stored under refrigeration is not properly covered. Corrective Action: Cover stored food with secure lids or food-grade wrap to prevent contamination. Do so promptly after hot food has fully cooled. Continue to store raw protein below and away from ready-to-eat product. Keep food bins on clean racks 15 cm (6 in) above the floor.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chemical test strips are not available. Corrective Action: Obtain chlorine test strips and quaternary ammonia (Quat) test strips. Provide accurate NSF-certified thermometers in a visible location inside each refrigeration unit.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A(1): The shelves in the walk-in cooler are heavily rusted. Corrective Action: Obtain new shelving units for the cooler. Ensure they have an impervious, easy-to-clean finish. F2.5A(2): The bar sink is in disrepair. Corrective Action: Repair the sink so it provides hot and cold water in adequate quantity and pressure. F2.5B: Inadequate sanitation in some areas: • Interior of the prep table coolers • Behind cooking equipment at the line • Inside and around the glass-door upright cooler • Salamander broiler at the line • Under shelves in the bar walk-in cooler Corrective Action: Clean the areas identified. Safely remove debris from the evaporator fan covers in the walk-in cooler as needed. F2.5C: Used wiping cloths are stored loose on work surfaces. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm Quat or chlorine residual. Soak for at least 30 seconds between uses. Change the cloths and solution every 2 hours or when tested below the required concentration. Cloths for handling hot items must be kept clean and dry. F2.5D: The label for one spray bottle is faded. Corrective Action: Clearly label all spray bottles to indicate their contents. F2.5K: In-use utensils are stored immersed in sanitizer solution. Debris in solution rapidly depletes sanitizer. Residual sanitizer can enter food. Corrective Action: Store in-use utensils in clean, dry containers or on a clean surface. Separate as needed to prevent cross contamination. Remove food residue using cloths immersed in sanitizer solution. Wash and sanitize the utensils every 4 hours, or more often as needed. Alternatively, utensils may be stored in ≥60°C water and/or at ≤4°C with a wash and sanitize step once daily.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: The Food Safety Plan is incomplete. Corrective Action: Complete the existing Food Safety Plan template or produce a new Plan.
  3. Monitoring

    9 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): F1.1: Internal temperature of cooked potentially hazardous food is not monitored on a consistent basis. Corrective Action: Verify safe internal temperature of cooked food (74°C or other based on food type) prior to service. Record data in a cooking log sheet. See infraction F2.1B.
      • 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): F1.2B: Food in exposed prep table inserts measured at 20°C. This is a recurring issue. Food adjacent to the steam table cannot maintain 4°C without consistent monitoring and ice-bath turnover. Corrective Action: Store higher risk foods further from the steam table. Monitor and record internal temperature of stored product hourly. Replenish the ice-water bath as needed to maintain food at 4°C or colder. If food cannot maintain 4°C in this location, transfer to the prep table cooler. ** Food that has been held between 4°C and 60°C for more than 2 hours is unfit for consumption and must be discarded **
      • 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): F1.3A: Time-temperature condition of potentially hazardous food is not monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer. Record data in a cooling log sheet. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
      • 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.
    • F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): F1.4A: Hot water is not available at the hand sink. Corrective Action: Repair sink or water system so hot and cold running water is supplied in adequate quantity and pressure.
      • F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A: Food stored under refrigeration is not properly covered to prevent contamination. Corrective Action: Cover stored food with a secure lid or food-grade wrap. Reduce the number of items stored on the floor in the kitchen walk-in cooler where possible. F1.7B: Observed ice scoop stored directly in the bar ice well. Recurring infraction. Corrective Action: After each use, return ice scoop to a designated storage receptacle or container. Clean and sanitize scoop and storage surface/container daily or as needed.
      • 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.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Operator could not locate probe thermometer at the time of inspection. Corrective Action: Find or obtain probe thermometer (should have NSF certification).
      • 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): F2.3D: Solution contained in jug used to fill sanitizer bottles is unknown; may be high-strength bleach solution or alternate chemical. Corrective Action: Empty and thoroughly rinse the jug. If intended for ongoing use, fill with bleach solution diluted to 200 ppm per the manufacturer directions. Stored solution should be changed daily as chlorine will dissipate over time; Check the concentration of bulk solution with test strips at the start of each shift. Change solution if tested below the required concentration. Ensure sanitizer verification is part of the daily setup procedure for food handlers. It must be accessible at the correct levels during operation.
      • 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): F2.5A(1): Ice machine is leaking water in the back prep area. Corrective Action: Remove standing water. Repair ice machine to stop the leak. F2.5A(2): Damaged or unsuitable utensils: scrapers, wooden spoons, paint brush, pipe sections. Corrective Action: Discard or remove utensils from the premises. Replacement items must be smooth, non-absorbent, easy to clean and suited for their intended purpose. F2.5B: Inadequate sanitation: • Behind equipment and in hard to reach areas throughout the premises • Interior of prep coolers • On and underneath walk-in cooler racks • Walk-in cooler fan cover and housing Corrective Action: Clean the areas and equipment identified to remove food debris. Wash and sanitize food contact surfaces. F2.5K: Ice scoop for ice machine kept in visibly soiled storage tray. Corrective Action: Clean and sanitize ice scoop and tray. Do so daily or when contaminated.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6: Grease-saturated cardboard observed at exterior of glass-door reach-in cooler. Soiled cardboard can serve as a food source for pests and facilitate infestation. Corrective Action: Remove and discard cardboard barrier. Clean under and around the cooler regularly. Avoid introducing excess food debris during the cleaning process. A replacement barrier is not recommended as it can hide debris and discourage proper cleaning.
  4. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B(1): Chopped garlic in oil stored in prep table insert measured at 18°C. Product was stored above 4°C for an extended period, making it unsafe for consumption. Garlic in oil is a high risk food. Corrective Action: Discard the garlic in oil. Store garlic in oil inside a cooler at 4°C or colder at all times to prevent the growth of harmful bacteria. Do not store in top area of prep table. Keep under refrigeration for a maximum of 4 days, at which time the product must be discarded. F1.2B(2): Food in prep table inserts held above 4°C. Shredded cheese measured at 17°C. Inserts adjacent to hot holding trays are unable to reach safe temperatures. Corrective Action: Store potentially hazardous foods (cheese, other dairy products) away from the steam trays to promote cooling. If continuing to use an ice bath, ensure 50-50 ice water mixture covers all parts of each insert that are in contact with food. Monitor and record internal food temperature regularly. If food cannot maintain 4°C in this area, transfer items to under-counter section of enclosed line cooler. Discard any hazardous food held between 4°C and 60°C for more than 2 hours.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: Observed employee wiping hands on soiled apron and returning to food prep without washing hands. Corrective Action: Avoid using aprons to wipe hands. Wash hands after touching apron or other soiled item. When apron is visibly dirty, change to a new one.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B(1): Ice scoop in bar area stored inside ice basin. Scoop handle can contaminate ice when in direct contact. Corrective Action: Store scoop in a clean, dry container outside of the ice basin. Wash and sanitize scoop and its container daily or more often as needed. F1.7B(2): Residue and scale deposits noted on interior surfaces of kitchen ice machine. Corrective Action: Empty machine of ice. Wash and sanitize inside surfaces of the machine.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: Chlorine test papers have expired. Corrective Action: Obtain new chlorine test papers with valid date. Note: Ensure accurate independent thermometers are present inside all refrigeration units.
      • 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): F2.3A: Sanitizing rinse cycle of mechanical dishwasher measured 67.5°C at plate surface. Insufficient temperature for proper sanitizing action. Digital readout on machine may not be accurate. Corrective Action: Repair or service dishwasher so the sanitizing cycle achieves minimum 71°C at the plate surface. In the meantime, Use the wash and rinse cycles of the dishwasher, remove items and immerse in 200 ppm bleach solution for 2-minutes to eliminate bacteria. Allow items to air dry in a clean place. For the bleach product onsite, use 1/2 teaspoon (2.5 mL) bleach per litre of water to produce a 200 ppm solution. Verify with chlorine test strips. Correct by September 18, 2021. Notify EHO by email when sanitizing cycle meets the temperature standard. EHO to confirm during follow-up inspection. F2.3D: Bleach sanitizer in spray bottles prepared at very high concentration, measured greater than 200 ppm chlorine residual. At this strength, bleach will not readily dissipate from surfaces. This increases chemical contamination risk if not rinsed away following application. Corrective Action: Discard solution. Prepare new sanitizer solution with your commercial bleach using the ratio of 1/2 teaspoon (2.5 mL) bleach per litre of water to produce a 200 ppm solution. At this concentration, bleach will fully air dry and not remain on the surface. Bleach label on one bottle is faded. Clearly label all bottles that contain sanitizer.
      • F2.3A Mechanical dishwasher/glasswasher 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): F2.5B(1): Inadequate sanitation observed. • Food debris and residue under main prep tables and line cooler • Heavy grease accumulation under and behind cooking equipment • Build up of food debris in back area, dry storage room, and hard to reach areas throughout premises Corrective Action: Clean areas identified to maintain sanitary conditions and prevent pest infestation. F2.5B(2): Food scraps and residue noted on racks in the walk-in cooler. Corrective Action: Wash and sanitize racks to remove residue and protect stored food from contamination. F2.5G(1): Fried chicken wings stored in uncovered bins on the floor. Corrective Action: Store food bins on clean surfaces elevated at least 15 cm (6 inches) off the floor. F2.5G(2): Observed uncovered food in the kitchen walk-in, bar walk-in, upright glass door cooler, and line cooler. Corrective Action: Cover all stored food with food-grade wrap or secure lids. F2.5K: Unclean dishware observed. Square plates kept on a low shelf under the kitchen prep table are covered in food particles. Corrective Action: Wash and sanitize the plates. Store clean dishware in a location away from contamination.
      • 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.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    8 infractions

    • F1.1 Are proper cooking procedures followed?
      • Observation(s): Cooking logs are not available to verify cooking process and to ensure proper time/temperature criteria are reached. ACTIONS REQUIRED: • Operator to ensure staff monitor and record temperatures for cooking procedures in temperature logs. Internal temperatures for cooking proteins from raw should be verified with a thermometer routinely.
      • 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): The inserts being stored onto of the prep counter measured to be 10-12°C and placed under a tray of ice. The food in the inserts is piled above the level of the ice, causing the surface of the food to reach temperatures above 4°C. In order to have the food maintain 4°C throughout, the level of the food must be at the same level as the ice bath. The inserts must be stored in an ice bath with a 50:50 ratio of ice to water to create an ice slurry. The inserts should be stored directly in the ice bath to allow for contact all around the inserts. ACTIONS REQUIRED: • Operator to ensure that ice bath for the inserts is a 50:50 ice to water slurry to provide even temperature distribution and to only fill inserts with food to the level of the ice bath. Temperatures for the inserts should be monitored in a temperature log to verify that the food is stored at 4°C or below at all times. Operator to email photos to EHO for infraction resolution.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): • Ice scoop and beer pitcher stored in ice in the bar area. This can allow contamination from the hand of the ice scoop and the outside of the pitcher to get onto the ice. ACTIONS REQUIRED: • Store ice scoop in separate container outside of the ice.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No sanitizer test strips found onsite at time of inspection. No NSF certified thermometer found in the upright cooler by the grill/prep area. ACTIONS REQUIRED: • Operator to obtain the appropriate sanitizer test strips and keep them available onsite for staff to use and check sanitizer concentrations. • Operator to obtain a NSF certified thermometer for the upright cooler next to the grill/prep area. Operator to email photos to EHO for infraction resolution.
      • 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): • Stand mixer, deli meat slicer, and fry cutter are covered with food debris. This can allow for contamination to occur if debris from equipment gets into food. • Sanitizer solution for bleach spray bottle was not made to correct concentration. The concentration was too high and bleached out test strip. The proper concentration for no rinse level food contact surface sanitizers is 200 ppm bleach. ACTIONS REQUIRED: • Operator to thoroughly clean stand mixer, meat slicer, and fry cutter to ensure no more food debris is on the equipment. Equipment should be cleaned and sanitized after each use. • Equipment, utensils and food contact surfaces must be washed with hot soapy water, rinsed with clean water, sanitized e.g. 200 ppm bleach (spray and let sit for 2 minutes) and allowed to air dry. • Operator must remake and verify that all bleach solutions used in the spray bottles are 200 ppm using sanitizer test strips. Operator to email photos to EHO for infraction resolution.
      • 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.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Hamburger meat being thawed out at room temperature. Please ensure that potentially hazardous foods are thawed in the cooler, under cold running water, or other approved methods.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Wiping cloths were observed to be stored at room temperature, not in sanitizing solution. This can allow for the growth of pathogens on the wiping cloths and re-contamination of food contact surfaces and hands. • No labels on chemical spray bottles. This can lead to mixing of chemicals and create a dangerous reaction, such as ammonia and chlorine making chlorine gas. • Food containers stored on the floor of the walk-in cooler and some containers are uncovered. This can allow for contamination to fall into food or for contamination of food contact surfaces when container from floor is placed onto a counter. ACTIONS REQUIRED: • Operator must ensure that wiping cloths are kept in a sanitizer solution at all times, and to ensure that the solution is changed every 2 hours or less if lots of debris is in the solution. Set a timer to ensure that it is changed every 2 hours, and test the concentration with chemical test strips. • All chemical spray bottles must be labelled appropriately. • Operator to store all food containers off of the floor and ensure containers are covered to protect from contamination. Operator to email photos to EHO for infraction resolution.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Staff washroom door opens directly into the kitchen area requires a self-closing hinge installed to prevent aerosolized contamination from entering the kitchen. Please keep door closed. ACTIONS REQUIRED: • Operator to install a self-closing spring door hinge on the washroom door to prevent the risk of contamination and separate the food premises operation from the incompatible activities of a washroom. Operator to email a photo to EHO for infraction resolution.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
  6. Monitoring

    8 infractions

    • Are proper cooking and reheating procedures followed?
      • Observation(s): 1.2 Gravy at 58.8 °C in hot holding unit. Gravy was reheated to boiling on the stove top again and then placed in the hot holding unit at the time of inspection. NSF certified probe thermometer is available onsite for verifying internal cooking and reheating temperatures.
      • 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
    • Are proper hot holding procedures followed?
      • Observation(s): 2.1 Gravy at 58.8 °C in hot holding unit - reported to have been reheated on stove top but placed in hot holding unit that was not pre-warmed all the way (needed to refill water).
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 4.1 Walk-in cooler was at 7-9 °C and was adjusted colder at the time of inspection. Operator to monitor cooler to ensure able to maintain 4 °C or less at all times. 4.1 Upright glass double door cooler was at 7-9 °C and was adjusted colder at the time of inspection. Operator to monitor cooler to ensure able to maintain 4 °C or less at all times.. 4.1 Prep cooler was at 7-9 °C and was adjusted colder at the time of inspection. Operator to monitor cooler to ensure able to maintain 4 °C or less at all times. NSF certified thermometers in all coolers and freezers in kitchen at time of inspection.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 8.7 Equipment, utensils and food contact surfaces must be washed with hot soapy water, rinsed with clean water, sanitized e.g. 200 ppm bleach (spray and let sit for 2 minutes) and then wipe with paper towel or air dry. Cleaning product in use currently was being added to spray bottles with some bleach for a one step process; however reading the bottle it says the cleaning product is to be rinsed following cleaning for all food contact surfaces. Operator could continue to use this product, but must rinse the surface after using the cleaner and then sanitize in a separate step with 200 ppm chlorine bleach (verify concentration with a chlorine chemical test strip). Food contact surfaces require cleaning and sanitizing signage is already posted. 8.7 Chlorine chemical test strips required to verify the concentration of sanitizer used. Please obtain chlorine chemical test strips for both the front and back of house (kitchen and glasswasher). High temperature mechanical dishwasher was found to be 71.5 °C/160.7 °F at the plate meeting the minimum 71 °C requirement (Rinse gauge showed 81 °C). Mechanical glasswasher was found to have 50 ppm chlorine meeting the 50 ppm chlorine requirement at the time of inspection. Chlorine chemical test strips are required to verify concentration daily.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 14.1 Fluorescent lights require shatterproof light covers or bulb tub guards (Google "fluorescent bulb tube guards") on all lights above food processing, food storage, warewashing areas to prevent contamination with broken glass fragments in the event of bulb breakage. 14.7 Staff washroom door opens directly into the kitchen area requires a self-closing hinge installed to prevent aerosolized contamination from entering the kitchen. Please keep door closed. Noted that screen door in the kitchen is not currently being used (due to colder weather), however when closed it does not provide a tight seal. Operator to redo the weather stripping/door sweep and spring hinge closer on the screen door prior to use again next season.
      • 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
      • 14.7 - Food premises operations must be separated from incompatible areas and activities.
    • Are there handwashing stations available and properly supplied?
      • Observation(s): 15.2 Back kitchen area has a 2-compartment sink that is being used for both prep and handwashing. Handwashing station required liquid hand soap in a pump dispenser at the time of inspection.
      • 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
    • Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 17 Please ensure your food safety plan is always kept onsite and is available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan pages 10-14 for food safety plan templates. Please add your menu items and submit for review and approval. Note: Use the Multiple Units log provided and use one temperature log per temperature controlling unit and spread out the time the temperatures are measured starting at opening, evenly through operation period, and ending with closing. It is good practice to monitor temperatures every 2 hours.
      • 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.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 18 Please ensure your sanitation plan is always kept onsite and is available for staff to review. This is a working document and should be available and updated as required.
      • 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.
      • 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  7. Monitoring

    1 infraction

    • 15.5 - Is all food on the premises fit for human consumption?
      • Observation(s): Foods in non-functioning cooler by oven being held at 11-12C for unknown amount of time. This food not fit for human consumption. Foods voluntarily discarded.
      • All food stored, displayed, or offered for sale, must not be contaminated and must be fit for human consumption.
  8. Monitoring

    0 infractions

  9. Monitoring

    0 infractions