Bluenose Mountain Bistro
6342 Hwy 6 Coldstream BC V1B 3E7 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Perishable creamer packets are stored at room temperature. Corrective Action: Store cream at 4°C or colder or at room temperature for a maximum of 2 total hours. Discard any that remains after 2 or more hours at 4-60°C. The temperature of the display cooler should be decreased so it maintains food at 1-3°C. Return raw eggs to a cooler at 4°C or colder after rush periods.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6A: Some food for sale at the premises is not from an approved source (jam in sealed jars). Corrective Action: Remove the products from the retail shelf and discontinue sales. Do not resume until the health officer verifies that the product is safe and can be sold. All foods sold onsite must be from an approved source (food premises with a permit or approval from Interior Health Authority).
- F1.6A All foods on the premises must be from an approved source.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate cleaning in some areas. Overall sanitation is satisfactory. • Prep table cooler door gaskets • Freezers in the back storage room • Interior of meals-to-go fridge Corrective Action: Clean the areas identified. Defrost freezers as needed. F2.5D: One spray bottle is unlabeled. Corrective Action: Label all spray bottles to identify their contents. Launder dry cloths once they become wet or unclean. Return wiping cloths to sanitizer solution after each use.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Some refrigerated food was measured above 4°C: • Enclosed section of the display cooler (7°C) • Small dairy cooler (8°C) Corrective Action: Adjust or service both coolers so food is maintained at 4°C or colder. Food in the open-air section of the display cooler should be located towards the interior of the unit to ensure a safe temperature. Continue to monitor the hot holding unit periodically to verify a consistent temperature of 60°C or hotter.
- 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): F1.5: Inadequate handwashing technique. Corrective Action: Use proper technique: wet hands with warm water, lather with soap for 15 seconds, rinse thoroughly, leave the water running -- dry hands with paper towel, turn off the taps using paper towel.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6A: Food products (relish and pickled vegetables) from an unapproved business are offered for sale at the premises. The safety of these products has not been verified. Corrective Action: Do not sell the products identified. The Environmental Health Officer (EHO) will advise if sales can resume.
- F1.6A All foods on the premises must be from an approved source.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: One wooden spoon is in poor condition. Corrective Action: Discard the damaged spoon. F2.5B(1): Inadequate sanitation of the prep table cooler. Corrective Action: Clean the interior of the cooler. F2.5B(2): The seals at the 2-compartment sink and hand sink are in disrepair. Corrective Action: Refinish the seals/caulk in these areas so they are continuous and prevent moisture intrusion. F2.5C: Observed the operator with an in-use cloth tucked into their apron/clothing. Corrective Action: Keep cloths immersed in sanitizer solution at 200 ppm 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. Wipe hands on clean paper towel and wash as needed. Cloths for handling hot items must be kept clean and dry. F2.5D: One spray bottle is unlabeled. Corrective Action: Label the spray bottle to identify the contents. Store tongs in a clean area away from contamination sources.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food in the top section of the prep table cooler was measured at 7°C. Recurring issue. Corrective Action: Transfer potentially hazardous food to an alternate cooler at 4°C or colder. Repair or service the cooler so it maintains food at 4°C or colder. Monitor stored food temperature during operation. F1.2B(2): Observed cut produce (tomato, bell pepper) held on a prep counter at room temperature. Fresh produce can support bacteria growth once cut or processed. Total room temperature holding cannot exceed 2 hours. Corrective Action: Transfer cut vegetables to a cooler at 4°C. Promptly return produce to the cooler after processing occurs. Follow the manufacturer directions for storage of open pickles. The best practice is to maintain under refrigeration.
- 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): F1.7C: Baked goods displayed at the service counter are uncovered. Contamination risk. Corrective Action: Cover the products with food-grade wrap or keep in an enclosed display case or container.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- 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. Ensure they are designed for use in food premises and have a test range of 10-200 ppm. F2.1B: Thermometer is not present in the egg storage cooler near the front door. Corrective Action: Obtain an NSF-certified refrigerator thermometer for the unit.
- 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(1): Gap is visible at the bottom of the back screen door. Corrective Action: Install a new door sweep to seal the gap and exclude pests. F2.2B(2): The front door does not fully seal when closed, leaving a gap along the door frame. Corrective Action: Repair the door or seal the gap so no daylight is visible around the door frame.
- 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): F2.5K: Dry food debris is visible in a clean utensil storage container. Corrective Action: Clean and sanitize the storage container and utensils. Items not intended for use should be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Pump bottle soap dispenser in the men's washroom is broken. Corrective Action: Provide liquid soap in a working dispenser at the men's washroom hand sink. F2.7E: Faucet at the primary hand sink is loose. Recurring issue. The faucet drifts towards the wall of the sink basin. This increases contamination risk through hand-contact with the faucet and sink basin during handwashing. Corrective Action: Repair or replace the faucet assembly so it is stable and secure.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- 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
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Inadequate storage of cold potentially hazardous foods. • Upright domestic cooler operating at 10°C • Small dairy cooler holding food at 10°C • Products in open section of front display cooler at 8°C • Food in top inserts of line cooler measured at 13°C Corrective Action: • Manually adjust temperature of refrigeration units so they hold food at 4°C or colder • Move products further back in front display cooler • Transfer food from small dairy cooler to alternate cooler operating at 4°C or colder • Discard food held between 4°C and 60°C for extended period • Closely monitor temperature of all refrigeration units; see question F3.3 F1.2B(2): Butter with label "keep refrigerated" being stored at room temperature. Corrective Action: Transfer butter to cooler operating at 4°C or colder. For temporary storage at room temperature, portion out only enough butter to be consumed within 4 hours, and leave the remainder in the cooler. Discard butter held at room temperature for 4 hours or longer.
- 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): F1.7A: Fly ribbon traps suspended near and above food prep areas. Captured flies can fall from the ribbon and contaminate food and surfaces. Corrective Action: Remove fly ribbons from food prep areas. Suspend ribbons in areas of the premises where food handling does not occur, or use only when premises is not operating.
- 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): F2.2B: Rear screen door has gap along left side and opening at bottom corner. Corrective Action: Seal openings in screen door to prevent the entry of pests. F2.2C: House flies observed in kitchen area and men's washroom. Corrective Action: • Seal potential entry points; see infraction F2.2B • Clean kitchen area to remove food debris that attracts flies; see infraction F2.5B(1) • Clean men's washroom to remove residue/filth; see infraction F2.5B(2)
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Residential mechanical dishwasher being used to clean and sanitize dishware and equipment. Observed rack of dishes in machine at the time of inspection. The facility is not permitted to use the residential dishwasher as the sanitizing temperature cannot be verified. Question F2.3 for the initial inspection of Bluenose Mountain Deli conducted on November 17, 2020 states the following: "Facility has a residential dishwasher. Operator mentioned that a commercial dishwasher may be installed in the future. Until a commercial dishwasher is installed, the facility must not be using the residential dishwasher." Corrective Action: Prepare bleach sanitizer solution at 100-200 ppm chlorine residual in three-compartment sink basin. Remove dishes from dishwasher, immerse in sanitizer for 2 minutes, and allow to air dry in a clean place. The three-compartment sink must be used as primary means of dishwashing. It is also acceptable to use the residential dishwasher to wash dishes, then sanitize items in the three-compartment sink. F2.3D: Bleach sanitizer in spray bottle measured greater than 200 ppm. At elevated concentrations (>200 ppm), bleach solution will not dissipate, posing a risk of chemical contamination. Corrective Action: Prepare new spray bottle solution at 200 ppm using the following ratio: 1 teaspoon 5.25% unscented household bleach to 1 litre water. Note: Utensils used for continual food contact at room temperature (e.g. tongs) must be washed and sanitized every 4 hours, or more often as needed.
- 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): Food debris observed under equipment and in hard to reach areas. Corrective Action: Clean areas identified to remove food debris. F2.5B(2): Inadequate sanitation in men's washroom. Corrective Action: Clean men's washroom to remove filth/residue. Note: If wiping cloths are intended for reuse during operation, prepare bucket of bleach sanitizer solution at 200 ppm chlorine (check with test strips). Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Change solution every 2 hours, when debris or cloudiness are visible, or when tested below the required concentration.
- 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): F2.6F: Observed soiled wiping cloth used as surface liner under coffee service items. Cloths readily absorb moisture and contaminants and are not suitable for use in food premises unless they are single use or stored in a sanitizer solution. Corrective Action: Remove cloth and place in laundry. Surfaces must be smooth, durable, easily cleaned, and impervious to moisture.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7D: Tap housing at primary hand sink is loose, tap tends to drift between sink basins. This does not support convenient access and may discourage use of the hand sink. Corrective Action: Repair or replace tap so it is stable and easy to use.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?