Brilliant Cultural Centre
1876 Brilliant Rd Castlegar BC V1N 4K2 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written Food Safety Plan was not available
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Written Sanitation Plan not available
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility is using Quat-based sanitizer and is required to obtain Quat test strips for monitoring concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): It was determined that the main kitchen staff has expired certificates. At least one operator per shift is required to have a valid certificate. EHO must be contacted after the course is taken or certificate is obtained.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Recent discovery of conditions related to drinking water source resulted in water quality advisory issued for building. The operator is advised to follow procedures provided by the Drinking Water Officer.
- F2.1B - Water supplied to the facility must be potable.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Use of approved sanitizer is required on food contact surfaces. This may include fresh solution of 3 percent food grade hydrogen peroxide (dillute 30 percent food grade stock solution 1 part to 10 parts water), bleach, iodine or quaternary ammonium salts, at concentration referenced in FoodSafe materials.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?