Castlegar Community Gaming Center
100 Hall Rd Castlegar BC V1N 4M5 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food splatter on wall at the end of the cookline near freezer. Food debris on freezer and floor.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Soup and chili were 47.4°C in the hot holding unit.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ice machine diffuser had mould on it.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Deli slicer blade guard was found with encrusted food on it.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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 food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glass washer produced 0ppm iodine sanitizer. Operator instructed to use kitchen dishwasher to clean and sanitizer glassware in the interim.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): (1) No sanitizer (iodine) detected in the glasswasher rinse water. Sanitizer must be present to ensure glasses are sanitized between use. Asked operator to replace the sanitizer during inspection. (2) Dishwasher in kitchen was working - sanitizer used is 50ppm bleach; good.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): (1) No paper towel was found at the handwashing station behind the bar. Having paper towel available is important in facilitating staffs' handwashing. Asked operator to ensure there is paper towel present at the handwashing station. (2) All handwashing stations in the kitchen area was adequate stocked - good.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan was available on site. Please ensure there is a food safety plan on site to facilitate staff training and compliance with Food Premises Regulations. Template to be provided along with report.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan was available on site. Please ensure there is a sanitation plan on site to facilitate staff training and compliance with Food Premises Regulations. Template to be provided along with report.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 12 - Is the contact information the same?
- Observation(s): Sandi Schrader is general manager (250)-304-6306. Vance is Food & Beverage Manager. Contact information updated.
- 12 - Is the contact information the same?