Canyon Hot Springs Snack Bar
7050 Trans-Canada Hwy Revelstoke BC V0E 2S0 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Observed ice cream scoops stored in a container of room temperature water. Scoops stored in this manner is ideal for bacterial growth. Bacteria grow and multiply the best in the danger zone i.e. between 4C and 60C. Therefore the scoops should be stored/maintained in the following way: - provide scoops for each product, immediately place the scoop back in the product container after each use. Scoops must be removed from the product container at the end of each day, cleaned and sanitized, or - store the scoops in a clean container inside the freezer. At the end of each day, the scoops must be removed from the freezer, cleaned and sanitized, or scoops can be stored in ice water but the water must be changed frequently (at least every 2 hours or more frequently). ***This is a repeat infraction*** 2. Bleach and soap were being mixed for dishwashing. This can produce a poisonous gas and lead to the sanitizing ability of the bleach to decrease. Dish ware must be washed with soap and warm water, rinsed and then fully submerssed in a 100-200ppm bleach solution (1tbsp bleach to 1 gallon water) for a minimum of 2 minutes and then allowed to air dry. Mostly use single use, take out containers.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan. Complete a food safety plan for the soup and sandwiches and forward to me for review. Template provided. This must be completed prior to opening next season.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan. Complete a sanitation plan and forward to me for review. Template provided. This must be completed prior to opening next season.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Observed ice cream scoop stored in a container with room temperature water. Reminded that used scoop should not be stored in room temperature water as this creates a perfect medium for bacteria to grow. Scoops should be cleaned and sanitized after each use or multiple clean scoops should be available. CDI - Corrected During Inspection. Please ensure approved sanitizer is available at the snack bar area. Approved sanitizers include chlorine at 200ppm or Quats at 200ppm. All food contact surfaces including counters must be properly cleaned and sanitized. If doing manual dishwashing, the sanitizer concentration in the sanitizing step should be at 100ppm of chlorine or 200ppm of Quats. 200ppm of chlorine can be made by adding 1tsp of household bleach to 1L of water. 100ppm of chlorine can be made by adding 1/2tsp of household bleach to 1L of water. 200ppm of Quats should be made according to manufacturer's instructions.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Observed ice cream scoops stored in a container of water in room temperature. CDI - Corrected During Inspection. Discussed that when it is not busy, the scoops should be cleaned and sanitized with approved sanitizer. Approved sanitizers include chlorine at 100ppm or Quats at 200ppm. 100ppm of chlorine can be made by adding 2.5mL of household bleach to 1L of water. Also discussed that scoops can be stored in ice water but the water must be changed frequently (at least every 2 hours or more frequently).
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This is a recurring infraction. Food safety plan has not been completed. Please provide a completed food safety plan for review by the follow-up date. Templates were provided.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): This is a recurring infraction. Sanitation plan has not been completed. Please provide a completed sanitation plan for review by the follow-up date. Templates were provided.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Pepsi cooler storing sandwiches missing thermometer. Please ensure all cold holding units have accurate thermometers.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Observed ice cream scoops stored in a container of water measured at ~18C. Scoops stored in this manner is ideal for bacterial growth. Bacteria grow and multiply the best in the danger zone i.e. between 4C and 60C. Therefore the scoops should be stored/maintained in the following way: - provide scoops for each product, immediately place the scoop back in the product container after each use. Scoops must be removed from the product container at the end of each day, cleaned and sanitized, or - store the scoops in a clean container inside the freezer. At the end of each day, the scoops must be removed from the freezer, cleaned and sanitized, or - clean and sanitize after each use as per the facility's sanitation plan. This should be included in the Sanitation Plan. Note: - Please ensure that spray bottle of sanitizer for food contact surfaces is properly labelled.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available on-site. Please complete/ensure an up-to-date food safety plan is available on-site. Copy of template to be provided with report.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available on-site. Please complete/ensure a sanitation plan is available on-site. Copy of template to be provided with the report.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions