Castlegar Golf Course Clubhouse
1602 Aaron Rd Castlegar BC V1N 4L6 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Bar ice scoop handle was in the ice. 2. Main ice machine ice scoop is being stored on top of the ice machine.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler was 10.0°C. Operator instructed to move all potentially hazardous foods to a working 4°C cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please purchase... 1. Chlorine sanitizer test strips for kitchen dishwasher verification at 100 ppm 2. Quat sanitizer test strips for kitchen sanitizer verification at 200 ppm 3. Iodine sanitizer test strips for bar glass washer at 12.5 ppm
- 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): Quat sanitizers were less than 200 ppm at the time of inspection. Please contact your local chemicals supplier to have them send a technician to have this addressed as soon as possible. Please have sanitizer test strips on site for staff to verify sanitizer strengths.
- 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): Staff are seen to use the same rag to wipe hands, cutting boards and other food contact surfaces. All rags that come into contact with food contact surfaces are to be kept in sanitizers to prevent bacterial build up over course of work day. Please ensure sanitizer buckets are available on the line for keeping rags. Knives are seen slotted between counter and wall. As this surface is seldom cleaned and sanitized, please refrain from storing in this manner to prevent potential contamination onto knives.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan was not available during inspection. Operator has an unfilled copy of the Interior Health Food Safety Plan templates on a clip board. He was instructed on what items must be filled.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The written food safety plan was not available on site. Please send EHO a digital copy of the food safety plan and keep a hard copy in the facility.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The written sanitation plan was not available on site. Please send EHO a digital copy of the sanitation plan and keep a hard copy in the facility.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?