Butterfly Garden Restaurant
202 Van Horne St S Cranbrook BC V1C 1Z4 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fridges 8-9 C must be 4.4 C or less Ensure thermometers are in coolers
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Mechanical Dishwasher 0ppm Chlorine Need Chlorine test strips Daily temperature logging for cooler
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Kitchen floors and walls and underneath Kitchen equipment is cleaned
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Vent pipe for stove leaking grease into the Basement requires repair
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Cleaning of walls and floors required in Kitchen
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fridges 6-8 C must be 4.4 C or less
- F1.7 Are foods protected from contamination?
- Observation(s): Ensure all food especially meat products are covered when put in the fridge
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting required for coolers
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Kitchen floor and storage floors require cleaning.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Operator lower the temperature in Friday 11C must be 4.4 C or less
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Significant cleaning done more required underneath cooking line.
- 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): White Fridge Coolers 11 C must be 4.4 C or lower
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting required for all coolers
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen requires cleaning and the removal of excess garbage in the Hallway.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observation: One white fridge containing potentially hazardous foods measured above 4°C during inspection. Operator had fridge logs available showing that the unit was able to hold foods below 4°C earlier in the day. Corrective Action: Ensure fridge is consistently capable of holding potentially hazardous foods at 4°C or below. Operator to send confirmation that fridge is able to maintain foods at or below 4°C. If temperature issue continues, move potentially hazardous foods to other fridges and ensure fridge is serviced.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Observation: Temperature of cooked foods in white fridge suggested that proper cooling timeframes may not be being met. Corrective Actions: -Ensure that potentially hazardous foods are cooled from 60°C to 20°C in 2 hours and from 20°C to 4°C within 4 hours. -Utilize cooling log to monitor cooling procedures. Notes: -Cooling log will be provided -Using shallow containers to store foods, using smaller portions of food, stirring foods, and using ice baths will help speed up the cooling process.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Buildup of grease/food debris in cookline area (e.g. equipment/fridge handles) and underneath dishwasher area. Corrective Action: Clean these areas to avoid the potential attraction of pests and to maintain clean and sanitary conditions. Observation: Wet wiping cloths were observed stored outside of sanitizer buckets. Corrective Action: Ensure that wiping cloths are stored in a sanitary manner inside of sanitizer solution (e.g. 100-200 ppm chlorine solution, changed every 2 hours or as necessary). Observation: Cardboard pieces were being used to cover foods in cooler. Cardboard is not an appropriate food contact surface, it is not impervious to moisture or easily cleanable. Cardboard pieces used from shipment packages may have been contaminated during transport or storage. Corrective During Inspection: Operator replaced cardboard pieces with saran wrap to cover foods. Observation: Food containers were stored directly on top of other foods. Corrective Action: Ensure that when foods are stored on top of one another that containers are not directly touching foods underneath them.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Operator has enrolled in a FOODSAFE course. Corrective Action: Ensure that FOODSAFE certificate is sent to EHO once received.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- 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): Observation: One fridge containing potentially hazardous foods initially measured ~8°C during inspection, after temperature settings were adjusted fridge reached 6.8°C during the inspection. Operator provided fridge logs showing that the unit was able to hold foods below 4°C earlier in the day. Corrected During Inspection: Higher risk potentially hazardous foods were moved into other cooling units. Operator was asked to move remaining potentially hazardous foods to other cooling units if fridge did not reach 4°C or below within an hour. Further Corrective Action: Ensure fridge is consistently capable of holding potentially hazardous foods at 4°C or below. If temperature issue continues fridge should be serviced. Temperature of fridge will be reassessed to ensure it can hold foods at 4°C or below during follow-up.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Observation: Raw food was stored above potential ready-to-eat foods. Corrected During Inspection: Raw foods were moved to another cooler. Observation: Potentially hazardous foods were stored in cooling units without covers/lids. Corrected During Inspection: Covers/lids were provided for foods.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Build-up of food debris near dishwasher area, under grills/cooking equipment, and bottom of fridge with black sliding doors. Corrective Action: Ensure that food debris is cleared from the dishwasher area, under grills/cooking equipment, and bottom of fridge with black sliding doors. Observation: Fluorescent light bulbs near grill area were not equipped with shatter proof covers. Corrective Action: Install shatter proof covers on uncovered bulbs to prevent potential contamination of food. Observation: Dishwasher is leaking. Corrective Action: Ensure leak is fixed to prevent pooling of water on floor.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Observation: Permit to operate could not located during inspection Corrective Action: Ensure permit to operate is posted in a visible location.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Valid FOODSAFE or equivalent training certificate could not be provided during inspection. Corrective Action: Ensure that valid FOODSAFE or equivalent certificate is available on site. If certificate is expired, FOODSAFE or equivalent training must be taken.
- 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
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): No sanitizer available for kitchen area. There must be a sanitizer available to clean food contact surfaces to prevent cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Monitoring test strips missing. Chlorine test strips must be available to check chemical sanitizer concentrations; minimum 50ppm, recommended 100-200ppm chlorine.
- 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): Accumulation of debris under dishwashing area can attract pest. The area must be cleaned and sanitized.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizing concentrations were measured at 0 ppm. Chlorine sanitizer concentrations should be a minimum 50 ppm, recommended 100-200 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Flour mixture with utensils seen stored with no lid near the garbage can. This can lead to potential contaminants entering the flour mixture. Flour mixture must have a lid and all utensils must be removed when not in use. [2] Rice was seen stored on the floor in hallway. Food items must be stored off the floor.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Large volume of foods (cooked rice, cooked noodles, chopped vegetables) were observed awaiting cooking process at room temperature. Operator explained all food items were prepped an hour and a half ago. Break down the volume of foods and ensure foods are not left at room temperature (the Temperature Danger Zone). Deli line cooler equipment is not working and the operator explained that is why they need to keep the chopped vegetables on the top of the cooler. This is a very dangerous practice as cut vegetables are potentially hazardous food and must be time/temperature controlled. Either reduce your menu selections, or store all veggies in containers immersed in half-ice/half-water at all times and keep only small portions out.
- 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): [1] Sanitizer test strips to monitor bleach solution in dishwasher and sanitizer buckets is not available and in use. Please ensure such a monitoring tool is available and in use. [2] Calibrated thermometers not observed in all cooling units. Please have calibrated thermometers available and in use. [3] Monitoring logs should be in place.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): [1] Dishwasher was not capable to produce a 50 ppm bleach chlorine residual after the cycle. Dishwashers must be capable of not only cleaning, but also sanitizing at all times and this needs to be confirmed/monitored. Please repair this equipment immediately. Manual addition of bleach can only be a temporary solution. [2] Sanitizer solution not readily available for use at the time of inspection.\ When starting shift, the first thing after handwashing should be to have the sanitizer spray bottles and buckets prepared and sanitizer food prep surfaces. Sanitizer solution must be readily available and in use at all times.
- 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): [1] Kitchen dishwasher end surfaces and several frequently touched areas were observed heavily soiled. Please us your cleaning frequency of these surfaces and use sanitizer on these surfaces, as well. [2] Moist wiping cloths were observed on various surfaces. Moist wiping cloths act as an incubator to germs. and cloths need to be placed in a proper sanitizer solution between uses to prevent from cross-contamination. [3] Ice scoop was observed exposed to contamination. Please ensure that ice scoop is always stored in a sanitary containment.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Deli line cooler must be repaired or the menu adjusted to better accommodate the cold storage capacity of the facility. Deli line cooler must be repaired ASAP; please report to operator when complete.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station was observed without liquid handsoap in a dispenser. There were cooked vegetable pieces in the designated handwash sink in the kitchen. Handwash station must be always fully supplied. Handwash station should not be used for other purposes, especially not for handling cooked foods. Hands are one of the most contaminated surfaces in the kitchen. Handwashing is the single most important means to prevent from cross-contamination.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?