Cliffhanger Restaurant
1860 Greywolf Dr Panorama BC V0A 1T0 · Restaurant - Food Service
13 inspections
- Monitoring
2 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): 2 door reach-in freezer was -6°C. Frozen foods should be stored at -18°C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some of the ceiling tiles around then vents have accumulation of dust and should be cleaned. 2. Ventilation hood is soiled and requires cleaning. 3. Ensure to clean under and behind equipment.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ventilation hood is soiled and requires cleaning.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of prep cooler along cooking line and found it to be 10°C. Potentially hazardous foods should be stored at 4°C of colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Ventilation hood is soiled and requires cleaning. Facility is aware and in the process of making arrangements to have a professional company come and clean it. 2. Some areas of the kitchen require cleaning such as under shelving, around heated counter pass through.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure interior of ice machine is cleaned and sanitized on a regular basis. Ventilation hood grates are soiled and require cleaning.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Interior of ice machine has build-up of minerals and requires cleaning and sanitizing.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Checked temperature of prep cooler along cooking line and found it to be 14°C. Potentially hazardous foods should be stored at 4°C of colder. 2. Mushroom, onion and butter mixture observed being stored at room temperature. Due to the potential presence of botulism spores, this mixture should either be kept cold at 4°C or colder, or kept hot at 60°C or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan needs updating to reflect current menu items.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quaternary ammonium (quat) test strips for monitoring sanitizer concentrations were not available at the time of inspection. These test strips are on order through Eco Lab.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan to be submitted by the Food & Beverage Manager. If plans are not available, templates will be provided in the email containing the inspection report.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan to be submitted by the Food & Beverage Manager. If plans are not available, templates will be provided in the email containing the inspection report.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Observed an opened jar of green beans being stored at room temperature in the bar. This is a potentially hazardous food product once opened and must be refrigerated as per manufacturer instructions. The pickling brine is acidic and salty enough to prevent the growth of most bacteria when the food items are fully submerged, but many fungi and some bacteria are resistant to the acidic brine and will grow at room temperature once opened and oxygenated. 2. Observed herb and garlic butters being stored at room temperature. Herb infused oils and butters are potentially hazardous food products capable of supporting botulism growth at room temperature. Herbs naturally carry botulism spores from the soil and the oxygen-free environment of the oil and butter allows these spores to grow. Herb infused butters and oils must be stored at refrigeration temperatures to prevent the growth of these spores and bacteria. A fact sheet on botulism has been attached to the email containing the inspection report.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloth left out on counter. Ensure wiping cloths are either single use or kept in a bucket of sanitizer when not in use Quats sanitizer concentration acceptable High temperature dish washer acceptable
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel at hand sink in bar area.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Side counter can opener had a noticeable food debris at the time of the inspection. Ensure it is cleaned and sanitized on a daily basis.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Soups and sauces in were left uncovered in the walk-in cooler. Food must always be covered to protect it from contamination from the environment and pests. Ensure that all food is adequately covered and stored to prevent potential food contamination from occurring.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions