Brixx Brewhouse
251 Harbourfront Dr Salmon Arm BC V1E 2W7 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2 Under counter cooler temperature measured 9°C. Maintaining the correct temperature in the cooler prevents bacterial growth minimizing the risk of foodborne illnesses. Corrective Action F1.2 Service coolers, and regularly monitor temperatures to ensure that temperatures remain below 4°C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1 Vegetable cooler in the preparation area had no thermometer. Corrective Action F2.1 Ensure each refrigerator has a working thermometer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 Hand sink basin in preparation area was blocked. A blocked hand sink can create breeding ground for bacteria and mold. Corrective Action F2.5 Unblock sink, ensure that it is cleaned thoroughly. Service drainages regularly to avoid oil build up food build up.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Beef was observed cooling in large, deep pans and was measured at 40°C. It had been cooling for 2 hours. Hazardous foods must be cooled from 60°C to 20°C in 2 hours, and from 20°C to 4°C in 4 hours to prevent the growth of pathogens. Cool all hazardous foods in an approved method.
- 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.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A - The glasswasher sanitizer bottle was empty and providing no sanitizer to the glasses. Replace this bottle and always ensure sanitizer bottles do not get empty. F2.3D - The dishwasher sanitizer sink was measured at 0ppm of Quats. When using a Quats sanitizer, ensure it is being used at 200ppm.
- 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): Scoop handles were observed being stored in the food product. To prevent the contamination of food, scoop handles must be stored outside of the food product.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The cooler by the pizza coolers was holding food at 6°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it can hold food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer was available for the cooler near the pizza ovens. Thermometers must be available for all coolers to ensure they are holding food at 4°C or below. Obtain an NSF certified thermometer for this cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink near the pizza oven was not supplied with paper towel. All hand sinks must be supplied with a single service hand drying product such as paper towel to ensure proper hand washing. Place a paper towel dispenser near this sink.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Small cooler beside sink in the grill area was holding food at 8°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it holds food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometers were found in the far two coolers by the grills. Thermometers must be available for all coolers to ensure they are holding food at 4°C or below. Obtain thermometers for these coolers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Walk in cooler and freezer were leaking water. This may contaminate the food and also presents as a slipping hazard. Repair the walk in cooler and freezer. 2. Rolled up apron was found laying in the bin of rice. Foods must be stored in a manner that prevents contamination. Do not store non-food related items in food bins.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. Hand washing sinks at the bar did not have paper towel. Hand sinks must be supplied with paper towel to ensure adequate handwashing. 2. Sink by the grills did not have soap or paper towel. Hand sinks must be supplied with soap and paper towel to ensure staff are able to wash their hands.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The operator did not have a valid FOODSAFE or equivalent certificate. The operator of a food service establishment must have a valid FOODSAFE or equivalent certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Only expired chlorine test strips were found for the glass dishwasher. Please have sanitizer test strips available for each chemical sanitizer used at the premise.. Test strips for the "Viper" (accelerated hydrogen peroxide) sanitizer were not available. Please ensure sanitizer test strips are in daily use and available for each chemical sanitizer used at the premises.
- 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): Wiping cloths were observed to be placed outside sanitizing solution. Please ensure wiping cloths are stored in a sanitary manner by placing them inside the sanitizing solution buckets when not in use at the appropriate concentration.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing stations were not equipped with paper towel. Please ensure handwashing stations are equipped with paper towels for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • At time of inspection, glasswasher had over-flowed and was not operational. Operator has contacted the repair-man. However, in the mean time, the operator was provided with the option to use the glasswasher located in Nineteen05 or the shared kitchen dishwasher.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Repeat infraction: Handwashing stations were not equipped with paper towel. All handwash stations must be equipped with paper towels for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Line cooler was observed at 5.6C. Food items stored in the cooler were probed and display an internal temperature of 5C. Staff were instructed to monitor the cooler temperature to ensure it is maintaining temperatures at 4C or colder. • Walk-in cooler was observed at 6.6C. There were no potentially hazardous foods stored in the cooler; however, operator should continue to monitor temperature if potentially hazardous food is to be stored in the walk-in cooler. It must be able to maintain temperatures at 4C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometers in the facility must be accurate to 1C. Ensure all cooler/freezer units are equipped with accurate thermometers to monitor for safe temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Handwashing stations were not equipped with paper towel. All handwash stations must be equipped with paper towels for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Staff unable to locate Food Safety Plan or temperature logs. They must be available on-site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Staff unable to locate Sanitation Plan or sanitation logs. They must be available on-site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?