Canco Hilltop
5385 Hwy 3 Elko BC V0B 1T3 · Restaurant - Food Service
3 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The third basin of the three compartment sink in the kitchen area was not attached to a wastewater pipe and is unusable. The plumbing must be repaired so that the third sink can be used for ware washing or for food preparation. Staff are currently using the handwashing sink as a contingency for an additional warewashing sink. This is only acceptable in the short term.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The physical Permit to Operate was not able to be located at time of inspection. Please locate the physical 'Permit to Operate' for the food service establishment and post it in a location visible to the public.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Operator has informed Interior Health that a new well is servicing the facility (well tag 67945). Further information is needed to establish if this well has had a source assessment done under the small water system the facility is linked to. Details of information needed will be provided in an email to the operator.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. If QUATs sanitizer is purchased, test strips to determine the concentration of the solution must be obtained. If chlorine is used as the food contact surface sanitizer, then chlorine test strips must be obtained. 2. Thermometers were not observed in the 2 refrigerators in the kitchen, coffee area refrigerator and hot holding display case on the front counter. Thermometers must be obtained. Each of these units should be checked daily and recorded on the temperature log sheet.
- 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): No sanitizer was available in the kitchen. The operator and employee looked through the chemical storage room at the time of inspection and no sanitizer was present. From the store, regular bleach was obtained to make a sanitizer solution. The operator said that they will obtain QUATs sanitizer for you use in the kitchen.
- F2.1 Does the facility have proper monitoring supplies?