Caddy Shack
5225 Fairmont Resort Rd Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked sanitizer level in spray bottle and found it be 0ppm of quaternary ammonia. Quaternary ammonia should be at least 200ppm. Ensure sanitizer in spray bottles is being changed more frequently for adequate sanitizing.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Interior of ice machine requires cleaning and sanitizing.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available onsite. Please have food safety plan available for employee reference.
- 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 onsite. Please have sanitation plan available for employee reference.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available onsite. Please have this food safety plan available for employee reference. Repeat Infraction.
- 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 onsite. Please have this sanitation plan available for employee reference. Repeat Infraction.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): If employee is alone in the facility, they become the operator since they are doing all the food handling themselves and do not have a present supervisor.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot dogs were hot held at 55 C° at the time of inspection. The minimum hot holding temperature for potentially hazardous foods is 60C°. The hot dogs had been on the holder for less than 2 hours, so the temperature dial was turned up and the hot dogs were not discarded. Employees must monitor the hot dogs holding temperature through-out the day.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. A thermometer was not available to the employee at the time of inspection. Employees must have access to thermometers to monitor hot holding and cooking temperature of hot dogs. *This is a repeat infraction* 2. Sanitizer test strips for the quaternary ammonium (quat) chemical is required to monitor its concentration. *This is a repeat infraction*
- 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): Dishes are not currently being sanitized during manual dishwashing. All dishes must be washed, rinsed and sanitized with an appropriate sanitizer (ie. 200 ppm bleach solution or quaternary ammonium (quat) compound). Please obtain a separate bucket for sanitizing the utensils or transport these utensils to the Riverside Restaurant for washing and sanitizing. *This is a repeat infraction* Dishwashing is currently being done in the employee hand sink. Handwashing stations are normally designated for handwashing only to prevent cross-contamination between water from handwashing and clean dishes. Very limited dishwashing occurs in this facility, therefore it is acceptable for utensils to be washed here when no food handling is occurring. Operator should obtain a separate bucket for sanitizing the utensils if this is the chosen dishwashing method.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available onsite. Please have this food safety plan available for employee reference.
- 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 onsite. Please have this sanitation plan available for employee reference.
- 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
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing is currently being done in the employee hand sink. Handwashing stations are normally designated for handwashing only to prevent cross-contamination between water from handwashing and clean dishes. Very limited dishwashing occurs in this facility, therefore it is acceptable for utensils to be washed here when no food handling is occurring. Dishes are not currently being sanitized during manual dishwashing. All dishes must be washed, rinsed and sanitized with a 200ppm bleach solution. Please obtain a separate bucket for sanitizing the utensils or transport these utensils to the Riverside Restaurant for washing and sanitizing.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwashing is being done in the hand sink and is not being sanitized. Ensure all dishware is washed and sanitized using the 2-compartment sink method or by taking to Dappers restaurant to go through the dishwasher. Quats sanitizer spray bottle at acceptable concentration.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Employee on shift does not have FoodSafe certification. Ensure there is always one person working with FoodSafe at all times.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions