Capones Italian Kitchen
115-3170 Creekside Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service
15 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher reading 0 ppm sanitizer at start of inspection. Owner had to prime sani pump on the machine so that it could be read at 50 ppm . Quat bottles of sanitizer reading 400 ppm. Have this adjusted by your chemical service provider Glass washer----ok
- 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 sink in dishwasher area-could not turn either tap on. Have this repaired
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Some sauce from a previous night was left over but chef did not know what method was used to cool or if cooling procedures met cooling standards.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Outstanding Jan 30/24 infraction regarding test strips. Infraction added-thermometers. • All coolers to have thermometers and be monitored and recorded
- 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): Quat sanitizer bottles had 0 ppm sanitizer. Tried the main dispensing unit and could not get sufficient concentration from the main filling station either January 30/24 infraction list and carry over: • All bottles of quat sanitizer were found to have 0 ppm quats . • Test strips are required onsite to check the concentration daily. Need chlorine and Quat onsite. Jan 14/25-Low temp dishwasher sanitizer is meeting expected sanitizer levels but did not test glass washer as staff member did not know how to turn it on. Glasswasher in bar area to be 50 ppm min
- F2.3C Clean in place warewashing procedures 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 sink in main kitchen prep area lacked liquid soap • Hand sink by the kitchen entrance is not functioning and needs to be repaired and operational.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): All bottles of quat sanitizer were found to have 0 ppm quats . Test strips are required onsite to check the concentration daily. Low temp dishwasher sanitizer is meeting expected sanitizer levels as well as glass washer. Test strips were onsite. Glasswasher in bar area 50 ppm min
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Lights in rear of kitchen prep area to be replaced as it is dark. Appears entire fixture may not be working. Lighting for kitchens must meet National food code limits.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitizer logs to be maintained for low temperature dishwasher. Left owner with templates to start implementing checks for dishwashers and surface ie. Quat sanitizers.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Single use towels required at bar hand sink
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Food uncovered in coolers, bag of sugar split open on shelf, open tin cans being used to store food in cooler
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- 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.
- F2.1B 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): Dishwasher rinse temperature not reaching minimum required . Service is to occur tomorrow so instructed staff how to sanitize with bleach in sinks after washing in the machine Glass washer had 0 ppm sanitizer. New bottle of sanitizer was put in glass washer and after some cycles was showing sanitizer
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation needs improving throughout. Walk in cooler had spills, food uncovered. Shelving and cooking equipment needed thorough cleaning. Food product bag open and spilling out on shelf rather than being placed into containers with lids Equipment and other items accumulating around back area and shelves. Items under shelves and under dishwasher to be removed and kept in a sanitary manner
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Designated hand sink in kitchen to be supplied with paper towel Back sink to have soap and paper towels as well
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan was completed but staff onsite are not maintaining records for such things as cooler temperatures, cooling logs etc
- F1.7 Are foods protected from contamination?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): One cooler on line was found to be not functioning and >15c Staff discarded all products in cooler at time of inspection Cooler not to be used until repaired and seals fixed
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): All food/open containers/storage containers/packaging that was in the kitchen during the fire is to be discarded.
- F1.6B All food on the premises must be fit for human consumption.
- F1.7 Are foods protected from contamination?
- Observation(s): There was a fire in the kitchen a couple weeks ago and it was discovered that some food such as spices and food in containers and bottles were not discarded. With kitchen fires most items (some cans may be salvaged with proper sanitizing an unopened) and food containers need to be discarded. Even open food in coolers should have been destroyed. Advised staff member on premise that all open spices and items such as aluminum storage containers were to be discarded. Some shelving had not even been cleaned and sanitized yet and kitchen was operating. Due to improper seals on all coolers all food if it was upstairs should be gone by now.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Food premise sanitation needs improvement throughout. Organization, discarding of items not needed, floors, walls, coolers, storage areas etc
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Items carried over from last routine inspection include replacing seals on coolers ie. Walk in cooler and prep coolers Ceiling tiles throughout kitchen should be replaced, some have no cleanable surface left and have exposed insulation. Walls and ceiling/fan by cooking equipment are very soiled with black material.. Quite a few pieces of equipment onsite do not work and not being used. Plans should be made to remove items not needed in the operation from the premise • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition. • 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): Soap dispenser is broken. There is a new one on the shelf that no one has installed yet.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Employees did not know if food safety plan was completed and if what where it was located. Temp records being maintained. Due to large volumes of sauces being made , cooling records should be completed as well to ensure National food code cooling curves are being met. Submit as soon as possible • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site. • 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): Employees did not know if there was a sanitation plan and could not locate it Recommend you also do a check sheet so routine cleaning in hard to reach areas is accomplished as well as routine maintenance Submit as soon as possible • 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher reaching >71c at plate NOTE: Staff was on duty prepping food but there was no sign of sanitizer made up in bottles or buckets for use to clean and sanitize food contact surfaces while working. Have sanitizer available at all times Glass washer 50 ppm chlorine
- 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): Items carried over from last routine inspection include replacing seals on coolers ie. Walk in cooler and prep coolers Ceiling tiles throughout kitchen should be replaced, some have no cleanable surface left and have exposed insulation. Walls and ceiling/fan by cooking equipment are very soiled with black material..
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Employees did not know if food safety plan was completed and if what where it was located. Temp records being maintained. Due to large volumes of sauces being made , cooling records should be completed as well to ensure National food code cooling curves are being met.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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): Employees did not know if there was a sanitation plan and could not locate it Recommend you also do a check sheet so routine cleaning in hard to reach areas is accomplished as well as routine maintenance
- 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
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Probe thermometers required for staff to monitor temperatures during cooking, hot holding , cooling etc
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Clean floors in walk in cooler as well as mold/dust around condenser fans 2. Repair seals that are falling off on coolers 3. Replace lights/light covers in kitchen area near back door.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink in back preparation area lacked liquid soap and paper towel
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Ensure hostess station has liquid soap and paper towels Ensure paper towels are located at the handsink in the food preparation area. Right now they are on the other side of the kitchen and staff should be able to access them easier. • F3.5B - Handwashing station must be supplied with liquid soap in a dispenser. • F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Ensure hostess station has liquid soap and paper towels Ensure paper towels are located at the handsink in the food preparation area. Right now they are on the other side of the kitchen and staff should be able to access them easier.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): 5 gal bucket of meat sauce prepared almost 24 hours previous found to be at a temperature of 19.8c 2 gal bucket of meat sauce found to be at 11c These were voluntarily discarded by owner present at inspection Cooling procedures shown to be not meeting national food code cooling standards
- 3.1 - 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.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temp dishwasher reaching temperature required Glass washer 50 ppm See comments for question 14 for details
- 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. Thoroughly clean cooking equipment-accumulated food debris 2. Thoroughly clean dish washer area-floors 3. Thoroughly clean walk in cooler-floors and storage trolly 4. Thoroughly clean all coolers and seals 5. Seals on prep drawers cracked and falling off-need to be replaced 6. Missing tiles at floor wall joints 7. Walls will require repair where chipped and holes 8. Accumulation of debris and rotting food waste under equipment 9. Front bar area floors to be cleaned.
- 3 - Are proper cooling procedures followed?
- Monitoring
3 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Lights in walk in cooler do not work. Operator states light switch is broken. This is to be repaired as soon as possible. 2. Structural repairs like missing tiles at floor wall joints. Cleaning is difficult when tile is missing 3. Grease removal on ceilings etc near grill 4. Replace missing light cover
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink in the dishwasher area no longer functions. Move a liquid soap dispenser to the 2 comp sink so that dishwashers and service people have access to handwash supplies. It is recommended spray nozzle be removed as you already have on near dishwasher. Replenish hand soap at main sink in kitchen. Ensure hand wash signs are posted at all sinks
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Not evident that temperature records are being maintained. Owner could not locate documents. Kitchen supervisor to forward evidence of temperature logs
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
0 infractions