Capitol Restaurant
270 Main St Penticton BC V2A 5B2 · Food Manufacturing - Food Processing
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): ensure food is only covered in parchment paper and not newspapers.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Lights were not covered in kitchen. Operator informed this is to be corrected prior to next inspection. Lights are to be shielded to ensure the facility is protected from breaking glass / glass contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of foods in walk in cooler above 14 degrees C. All proteins to be moved immediately to reach in double door cooler. Cooler can not be used for storage of potentially hazardous foods unitl temperature adjusted - service if necessary . Monitor temperature of coolers daily and record readings. Hot holding equipment is being replaced by new equipment; previous equipment not in use at time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Temperature gauge on dishwasher broken. At time of inspection soap injection system not being used - tube not located in chemical container. Sanitizer solutions for wiping cloths and food contact surfaces not available.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash station in kitchen requires hand soap.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher sanitizing at 74°C on plate surface during time of inspection - good Table cloths are not cleaned and disinfected properly as they are stored in buckets containing water only. Ensure that the buckets containing chlorine for disinfection are stored away from the hand-sink because this will dilute the concentration of the chlorine when washing hands. Not cleaning and disinfecting table cloths properly will result in the spread of pathogens on food contact surfaces.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Cooler beside the cook-line is no longer functioning properly. No potentially hazardous foods were observed to be in the fridge during time of inspection and is used as a storage area for non-potentially hazardous foods.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing station fully stocked. However, it is obstructed with containers.
- 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): Slot for knives on the side of the wooden chopping board appeared to have contaminated with food debris. Asked operator to clean and sanitize the knives that were being stored there and to clean the slot prior to use.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator does not have a food safety plan on site for review.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator does not have a sanitation plan on site for review.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): Foods must be stored in food grade containers. Plastic shopping bags are not an approved food grade material.
- 11.3 - Are foods stored in appropriate containers?
- Monitoring
0 infractions
- Monitoring
0 infractions