Cahilty Creek Kitchen
3220 Village Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service
16 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The upright single door cooler-food temperatures in excess of 4c Food removed and cooler was unplugged. This is to be monitored and serviced to keep food 4c or less.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer level in the glass washer was 0 ppm at beginning of inspection. Staff had replaced bottle of sanitizer but did not check to see if sanitizer was being dispensed properly
- 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): November 4/25 inspection plus observations from current inspection: Sanitation and maintenance needs improving: • Staff are unable to use 2 comp sink properly as the faucets are broken ----> Repair • Various leaks in plumbing around the kitchen and water on the floor as a result • Walk in cooler floor needs to be refinished with a surface that is smooth, tight , non absorbent and easily cleanable • Downstairs cooler/storage requires cleaning and floors will need refinishing to provide a surface that can be easily cleaned and sanitized (deep cleaning has started)
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Re occurring infraction-single use towels to be provided for staff to dry hands at hand sinks. Cloth towels are not permitted.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff on duty in kitchen at the beginning of the inspection lacked Foodsafe certification. Kitchen manager came later to satisfy Food safe requirement
- 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
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in prep cooler drawers were >4c. Have this serviced. It is not recommended food be stored in here over night and only brought out during busy preparation times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Soap dispenser was empty in the bar area so staff could not do a proper hand wash procedure . This must be checked in the morning prior to opening and starting the first shift.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips on top of dishwasher were non active due to being stored improperly. Staff was not checking sanitizer levels. Quat test strips are to be used daily for spray bottle sanitizers. Unclear which bottles were filled recently or had been there awhile.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation and maintenance needs improving: • Staff cell phone/cigarettes noted on food table • Various leaks in plumbing around the kitchen • Areas under cooking equipment, prep coolers, walk in cooler, dishwasher need thorough cleaning and sanitizing • Missing floor drain covers presents a hazard to staff • Walk in cooler floor needs to be refinished with a surface that is smooth, tight , non absorbent and easily cleanable • Dirty rags found on food contact surfaces-in between uses these should be stored in a sanitary manner • Downstairs cooler/storage requires cleaning and floors will need refinishing to provide a surface that can be easily cleaned and sanitized
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bar hand sink lacked soap in the dispenser. Corrected during inspection. NOTE: Do not block back hand sink with the garbage can at the back hand sink. Find another spot for the garbage.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature charts were incomplete due to not having extra templates. The records should be organized, accurately dated and staff trained to do the checks daily and advise if paperwork is missing.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Cook who was working could not produce a valid food safe certificate or its equivalent.
- 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
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): As per Jan 30/24 inspection: • Have chlorine test strips at each (glass)dishwasher Quat test strips for surface sanitizer ostrosan to be used to test bottles of sanitizer to ensure concentration. Bottle at bar was found to have 0 ppm Quat.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher 100 ppm sanitizer Glass washer 50 ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Improve daily sanitation. Food waste found behind equipment in back prep area. Spills of rice etc on downstairs dry store room floor.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand sink in bar area and hostess station lacked single use towels for hand drying. EHO placed roll of paper towel at bar hand sink for use. Operator to put a paper towel dispenser/holder at the sink so towels remain in place
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitizer records to be maintained daily for low temp dishwasher and glass washer. Appropriate test strips to be available at all times at both machines
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Upright cooler in prep area -food and air temps greater than 4c. Some food has been moved to walk in cooler.
- 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): You will need sanitizer test strips for each sanitizer used onsite. Have chlorine test strips at each (glass)dishwasher Quat test strips for surface sanitizer ostrosan
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer detected at either dishwasher or glass washer Staff did not check sanitizer levels prior to starting to wash dishware /glassware for the day
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitizer records to be maintained daily for low temp dishwasher and glass washer. Appropriate test strips to be available at all times
- F3.5 Are the FOODSAFE training requirements being met?
- 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
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • A lot of dirty rags laying around. These should be in sanitizer between uses. • As with previous inspections, label all bottles of sanitizer with content. Your chemical supplier should be able to supply you with the proper labels.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Repair hand sink near dishwasher-hot water required • Single use towels to be supplied at Bar hand sink. Staff are just using a cloth towel hanging from cupboard. • Single use towels to be provided for hand sink at front hostess area so staff are not wiping hands on cloth towels etc
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): Keep all bottles labelled with contents. ie. sanitizer bottles Pooling water in downstairs walk in cooler to be cleaned up
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Kitchen manager stated they had BC food safe but unable to locate name in the registry. Was unable to show a valid food safe or equivalence certificate at time of inspection. Please find the certificate, send a photo so it can be checked against the equivalency list.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Food handler found to be cooling food prepared in advance improperly and not meeting National food code guidelines Staff to have probe thermometers for monitoring as well as established methods and necessary tools to cool foods in a safe manner
- 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.
- F1.7 Are foods protected from contamination?
- Observation(s): Food in downstairs storage room (ie. dry goods that have been opened) should be protected from contamination by placing in containers with lids on.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General cleaning to be improved in main food prep areas as well as downstairs storage room and coolers. Spray bottles of chemicals to be properly labelled with contents
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records not being maintained
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Online foodsafe refresher and courses can be found at www.foodsafe.ca
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): New upright cooler in kitchen to be 4c or less. All coolers to be supplied with thermometers and be 4c or less prior to opening for business
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Condenser fan is leaking into one of the drawers in the line cooler. Staff is storing food in these drawers that have potentially contaminated water. Do not store food in the affected drawers until leak is resolved Bottles of liquids found unlabelled.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Replace burnt out lights and replace covers as required in kitchen 2. Sanitation needs improvement especially behind and under equipment, cooking equipment etc 3. Downstairs storage room and coolers need attention. Food debris on floor and under shelves. Boxes and food not stored on shelving 4. Leak at 2 comp sink (hot water) 5. Clean walls and hand sink area. This area should be kept clean and sanitized at all times.
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Updated food safety plan required to include breakfast service
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Renovations are occurring without prior plan submission or approvals
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
6 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Chicken wings found cooling by the back door in a large bus pan. Cooling procedure should be such that cooling curve limits can be met ie. spread wings out on a shallow pan, keep wings in single layer etc
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front line cooler food temperatures >4c. Cook stated food is kept up top even over night. Air temperatures of this cooler were also exceeding 4c so it should be serviced. Recommended food not be left on the top longer than needed for the time of use as temperatures are difficult to maintain in these inserts
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): As noted in the January 2016 inspection and the August 2016 inspection, wiping rags should be kept in a solution of sanitizer when not in use. Recommend microfiber cloths be used instead of cotton for this purpose. It was noted dirty rags laying on top of cutting boards in the front and the back prep areas Dishwasher sanitizer was meeting expected. Bar glass washer 50 ppm sanitizer Bottles of Quat sanitizer in the front not acceptable concentrations. Staff do not have Quat test strips for testing their sanitizer bottles.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Broken/cracked lid being used to cover food in walk in cooler 2. Unlabelled bottle of sanitizer in the front bar area
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Clean floors and equipment as needed ie. by grills, under equipment, by dishwasher, near back door. 2. Replace lights as required
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff should be trained on testing sanitizer concentrations, recording levels such as the dishwasher on the log sheet, how frequently to change chemicals etc.
- F1.3 - Are proper cooling procedures followed?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in cooler food temperatures: 1. Corn Salsa 12 c -discarded food 2. Rice 8c-discarded food 3. Chicken dated August 9 8c-discarded Air temperature was elevated. Staff to seal far left door to walk in as the handle is broken and cooler door is slightly open all the time
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Quat sanitizer dispensing unit not dispensing 200 ppm Quat 2. Staff not checking sanitizer levels of Quats or dishwasher 3. Sanitizer not located in area of food preparation and wiping rags laying out in a pile instead of a sanitizer solution
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Sanitation required improvement throughout. Evident that routine cleaning is not being kept up. More staff time needs to be assigned to the daily cleaning involved in restaurant operation. 2. Downstairs walk in cooler -clean food debris off floor. Floors will have to be re sealed shortly to provide a surface which is smooth and non slip and easily cleanable 3. Replace burned out lights /light cover as required 4. Front cooler is leaking on the floor
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs not maintained as required. Staff on duty did not know about temperature logs or food plan. Staff to be trained according to the food safety plan and conduct the tests as required
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitizer levels for food contact surfaces not being adequately maintained or tested. Due to poor level of sanitation in the premise, a revised sanitation plan is required with attention to areas such as floors in walk in coolers (up and down), under equipment, cooking area, under dishwasher etc. This all needs to be done routinely.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Temperature logs should be maintained for hot holding items - 2x daily. This would be for soups, gravies, au jus etc. Please begin today, and scan and email a copy of the logs to the EHO on Friday (January 29th). All hot holding of items was found to be greater than 60 deg C at the time of inspection.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in cooler was found to be running a bit warm in sections (Overall air temps found to be 3.4 deg C to 6.8 deg C). EHO probed several items - center temps of sun dried tomatoes 3.7 deg C, bowl of yogurts 4.2 deg C. Salad lettuce 4.0 deg C. Monitor the temperatures frequently to ensure the food items do not go above 4 deg C. Logs show opening and closing temps of walk in cooler to be consistently less than 4 deg C. As it appears there are hotter spots, recommend taking the temperature in differing areas of the walk in (if not already) to ensure that the temp stays consistently below 4 deg C. Thawing: Do not thaw items in stagnant water. Thaw under cold running water, in the walk in cooler, etc. Staff turned on running water at the time of inspection. Resolved.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Maintain the wiping cloths in sanitizer solution when not in use (they were in detergent/water). Quats premade sanitizer at appropriate concentration. Dishwasher maintaining 50 ppm sanitizer (bleach).
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Hand wash sink is leaking. Fix the leak. 2) Kitchen requires cleaning in hard to reach areas. For example: under equipment near the grill area, inside doors of walk in cooler (food debris).
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Generic posters provided, however, facility to complete one specific for the facility and keep onsite for the kitchen staff to reference. EHO will email template and this must be completed by February 9, 2016.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) As above, EHO will email template for completion. Sanitation procedures must be completed by February 9, 2016.
- 2 - Are proper hot holding procedures followed?
- Monitoring
2 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Some food products in walk in cooler were noted to be in excess of 4c. It was discussed with operator who felt the proper cooler procedure may not have been followed the night before by staff resulting in danger zone temperatures of products well into the next day. Products were voluntarily discarded. Proper cooling techniques to be reviewed with staff. Owner to purchase food grade cooling wands for liquids and utilize ice baths where ever possible. Cooling curves should be monitored and document to ensure critical limits are being met for all cooling .
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Walk in cooler, showing >4c air temperatures and some food products >4c. This cooler should be set at a lower temperature to compensate for the many doors that access the unit. Line cooler meeting temperature standards. Freezer Ok
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions