Bottoms Bar & Grill
3160 Creekside Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service
15 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for Quat sanitizer required. Ensure staff is testing bottles of the sanitizer as well.
- 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): Quat sanitizer bottles-on line and by dishwasher found to have 0 ppm sanitizer Staff should have test strips and test from spray bottles as well Dishwasher/glasswasher- 50 ppm chlorine
- 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
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Back hand sink not in working order. Waiting for parts for the cold water tap. Staff is using hand wash sink near dishwasher until the other is repaired
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Appropriate test strips for all sanitizers to be onsite for confirmation on concentrations. ie peroxide
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Door frame to dry store area from garbage area to be completed to prevent access of pests as well as repair outside access door at bottom ie. metal flashing to prevent access to building.
- F2.2B The premises must be protected against entry of pests.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dry storage area and floors required thorough cleaning. Recommend you improve lighting in there ie. LED? to help staff see areas that need attention.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Cold water tap was not operational at time of the inspection at the hand sink near dishwasher Repair so you have hot and cold running water
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No one in kitchen had foodsafe level 1 at time of inspection Ensure foodsafe trained staff working at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): A renovation of the kitchen area was completed without submissions of plans to Interior health for approval. There was also the addition of a meat smoker to smoke meat outside the premise.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.2B Facility must be constructed to the specification of the approved plans.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Shelving was painted earlier in the year but paint has worn off . Look into another type of surface that is smooth, washable and non absorbent 2. Repair the various sinks in the premise that are leaking. Check to ensure all hot and cold taps are on and working. 3. Replace missing light cover in back prep area
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Refinish wood shelving in the back dry storage area as mentioned in the last inspection (January)
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Large container of soup found to be at approximately 18-20 deg C at the time of inspection. Staff advised that it was prepared the night before. Temperature probed by EHO at 11:15am. Staff voluntarily discarded the soup at the time of inspection. Proper cooling discussed with staff. Ensure that staff are using the cooling wand or shallow metal pans to cool. As a reminder, items must be cooled from >60 deg C - 20 deg C in less than 2 hours, and from 20 deg C - < 4 deg C within 4 hours, for a maximum of 6 hours. Please discuss cooling with staff so that they ensure that the ccps are met. EHO can provide cooling logs to help assist.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was not maintaining sanitizer - line had fallen out of dishwasher. Corrected and reviewed with manager at time of inspection. Have staff check daily with test strips to ensure that unit is adequately sanitizing. Note: Surface sanitizer was at appropriate concentrations. Ensure that the wipe cloths are kept in a bucket of sanitizer solution, alternately, use paper towel/single use wiping cloths. Glassware washer adequately sanitizing 50ppm suma sanitizer.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Soup uncovered on the floor in walk in cooler. Removed during inspection. Resolved.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Walls and floors to be thoroughly cleaned - build up of food debris. 1 month to complete thorough cleaning. Baseboard to be reinstalled by grill, 1 month as provided above. Refinish the shelving in the off season to provide a smooth easy to clean surface. Complete by June, EHO will follow up on this at next routine inspection.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure staff follow food safety plan for cooling of items. Further information provided during the inspection. Discussed cooling of soups with operator at time of inspection. Resolved.
- 3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 4.3 - Do corrective actions match the plan?
- Observation(s): Some food temperatures found to be >4c in the cooler and prep line. Some inserts removed/discarded as it was not known how long the perishables were exceeding minimum temperatures.
- 14.3 - Are animals excluded from the premises?
- Observation(s): Dog noted in dining area. Was removed and corrected.
- 4.3 - Do corrective actions match the plan?
- Monitoring
0 infractions
- Monitoring
0 infractions