Cariboo Monashee Heli Ski Lodge
960 Harrwood Dr Blue River BC V0E 1J0 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • glassware washer adjacent to the larger commercial dishwasher requires logs kept showing wash/final rinse temps.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Food debris noted on the meat slicer - staff removed for cleaning and sanitizing at the time of the inspection. Corrected during inspection - CDI. • Main dish washer 71.2C at dish surface • Glass ware washer 75.8C at dish surface
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Sauerkraut stored in a manner that could allow for contamination. Please cover and move to a suitable location. Corrected during inspection - CDI. • Unlabeled bucket of sanitizer. Corrected during inspection - CDI.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please update food safety plan to include: sous vide, sauerkraut as these items/processes are not covered in the current FSP. Health Officer will email information to assist/provide guidance as to what information is required. • Please ensure cooling logs are kept for batch cooling. Please send logs for cooling along with the updated food safety plan as noted above.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Hand wash sink in the process of being replaced - provide photo once completed. • Note: 2x fridges (empty) running >4C at the time of inspection - may not have been adjusted/turned on the day prior. Staff adjusted at time of inspection, and staff to monitor to ensure fridge units can maintain foods <4C. Food items not to be put into the unit(s) until they can maintain <4C.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Note: Longer term facility to look at: refinishing wall where surfaces have worn. Refinishing/replacing shelving in the dry good room where the white paint is chipping off the shelves.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Sausages not to be hung under walk in cooler condenser unit - could lead to contamination if unit leaked. It’s also a good idea to cover the hanging sausages in a food grade plastic bag to stop the sausages from drying out, protection from contamination and capture any leaking juices where applicable. Discussed/CDI with operator.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Ensure paper towel dispenser gets repaired ahead of the 23/24 season (facility is closing in 3 days).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Bucket of sanitizer < 200ppm at the time of inspection. RESOLVED at the time of inspection. Note - Dishwashers x 2 adequately heat sanitizing > 71 deg C at dishsurface as measured by DishTemp(c) Plate Simulating Dishwasher Tester.
- 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): 1) Do not store raw meat above the service carts containing RTE foods. This infraction is not listed as critical as there were several controls in place, such as the meats being unopened/sealed and in bins with trays above covered items. However, with that being said, storing raw items above RTE has the ability to contaminate RTE foods and this practices should be amended. Have staff reorganize the walk in so that raw meats are stored on the lowest shelf, on the other side of the cooler or in any manner that prevents possible contamination of RTE foods. Please take a photo and email the Health Officer showing the reconfiguration of the cooler on or before the date noted above.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Cooling logs to be kept for batches to ensure temperature CCPs are met. Please begin keeping logs and send a copy to me on the date noted above. Note: If recipes do not change and batch sizes are the same, logs can be done for the initial batch and then logged when/if recipe or size of cooled items changes.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Have staff log the dishwasher final rinse temperature 1x daily. Please begin keeping logs this week and send a copy to me on date noted above. EHO to email logs.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Do not store uncovered produce below the shellfish. Cover items to protect from contamination. Do not store raw vegetables below raw seafood. Discussed with head Chef - RESOLVED. In general, all items labelled, dated, FIFO, stored in a manner that prevents contamination. Chemicals stored in labelled bottles. Chemicals and cleaners stored separate from food items.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Many cutting boards were deeply scored, deeply scored cutting boards make it difficult to clean and sanitize them effectively. Prior to next season, ensure deeply scored/stained cutting boards are taken out of service and facility is provided with new cutting boards.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Repeat code from last year: full plan must be provided. EHO to email template. Plan must be completed prior to next seasons operations (Interior Health must receive and approve the copy before beginning operation).
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Sanitation information is posted: Sealed Air/Diversey Care poster notes the cleaners and sanitizers, Posters adjacent to the dishwasher and 3 compartment sink list out procedures on dishwasher/manual washing, however, further information is required that lists out the cleaning and sanitizing frequency of all items in the kitchen. This is a repeat code from last year: full plan must be provided. EHO to email template. Plan must be completed prior to next seasons operations (Interior Health must receive and approve the copy before beginning operation).
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
3 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Repairs required to walk in freezer - line burst.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Facility is closing this week for the season - ensure that a completed food safety plan is provided for opening December 2016.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Facility is closing this week for the season - ensure that a completed food safety plan is provided for opening December 2016.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions