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Buckhorn & Main Mountain Eatery

500 Stemwinder Dr Kimberley BC V1A 2Y6 · Restaurant - Food Service

13 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Sanitizer solution was not at required concentration. Staff did not know hold long the bottle was in use but refilled it with product at the correct concentration. Product should be replaced daily.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Sauces in the serving area measured 10 C on the surface but 4 C within. Items were covered by the operator to ensure that the entire sauce is at 4 C or lower at all times.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Both handwashing stations were not readily supplied with paper towel. One dispenser was empty and the other was stuck. Operator corrected during inspection.
      • F2.7C Handwashing station must be supplied with single-service product for drying hands.
  5. Monitoring

    4 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Frozen beef trimmings thawing over prepared food items. Best practice is to thaw raw products separate or below to prevent cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water found at front of house handwashing sink in the kitchen area. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Hot water must be available at handwashing sink.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available. A Food Safety Plan must available on site to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to.
      • 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): Sanitation Plan was not available. A Sanitation Plan must be available on site to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Prep cooler closest to the hot holding units measured at 7.3 degrees C. 2. Walk in cooler measured at 7 degrees C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. There is dust accumulation on the ceiling tiles and vents throughout the kitchen. 2. Deep freezer lid is in disrepair; insulation is exposed. Freezer temperature measured at <-18 degrees C.
      • 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.
  7. Monitoring

    1 infraction

    • F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
      • Observation(s): Plumbing issue require attention. Plumber has been called in.
  8. Monitoring

    2 infractions

    • F3.1 - Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Name change required no longer Montana's Cook House.
      • F3.1A - Operator must have a valid permit to operate or approval to operate.
    • F3.2 - Is the contact information the same?
  9. Monitoring

    2 infractions

    • F3.2 - Is the contact information the same?
      • Observation(s): Primary operator change. Contact information change pending.
    • F3.5 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwash station in the corner adjacent to the prep area was blocked by a garbage bin. Operator relocated the bin during inspection. This was corrected during inspection.
  10. Monitoring

    2 infractions

    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): - hot water at the grill used for storing utensils in constant use was measured at 45'C - bucket of sanitizer at waitress station was found to be at 100ppm Quats. This was immediately replaced with 200ppm Quats.
    • 15 - Are there handwashing stations available and properly supplied?
      • Observation(s): Handwashing station at the bar was missing liquid hand soap.
  11. Monitoring

    0 infractions

  12. Monitoring

    0 infractions

  13. Monitoring

    0 infractions