Brixx Brewhouse
209 Van Horne St S Cranbrook BC V1C 6R9 · Restaurant - Food Service
8 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): 1. An accumulation of food debris was found under prep coolers and prep tables throughout the facility. 2. An accumulation of grease was found on the sides and around the general grill area. 3. Ice scoop was being stored directly on top of the ice machine without a protective barrier to prevent contamination. The ice scoop should be sanitized and stored in a sanitary food-safe container.
- 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.
- F2.5 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): A large amount of boxes containing food were being stored on the floor in the walk-in freezer. Food should be stored at least 6 inches off of the floor to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Gravy in hot holding unit measured at 50.4 degrees Celsius with probe thermometer. All potentially hazardous foods in hot holding must be kept at 60 degrees or hotter to prevent the growth of pathogens.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Facility did not have Food Safety Plan on site and readily available during the inspection. Please locate this document and keep it on site at all times. Please forward a copy to EHO for review.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Facility did not have Sanitation Plan on site and readily available during the inspection. Please locate this document and keep it on site at all times. Please forward a copy to EHO for review.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep coolers temperature 7-11 C must be 4.4 C or less
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting of all coolers must be recorded
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer is O ppm must be 50-100 for Cl or 200ppm for Quats
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler large 7 C Under stove cooler 5 C
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature logs required
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand towel dispensers required to be installed
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions