Clyde's Pub
7248 2nd St Grand Forks BC V0H 1H0 · Restaurant - Food Service
14 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): Premise is using Oxivir to wash surfaces. This chemical is meant primarily for non-food contact surfaces (counters, equipment, exteriors, etc). Owner stated he did not like bleach or quat products.
- 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): Wiping cloths must be replaced frequently if left outside of sanitizer solution. Cloths should always be stored in sanitizer solution (best practice).
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Frozen raw chicken was observed to be stored above ready to eat vegetables in the walk in cooler. The operator must store food in a manner that prevents cross contamination from raw meats to ready to eat foods.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen fried chicken was observed to be thawing at room temperature. Chicken was still frozen at the time of inspection. The operator must thaw foods using one of the following methods for safe thawing: 1. Under refrigeration 2. Under running cold water 3. In microwave (considering cooking time)
- F1.7 Are foods protected from contamination?
- 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): Sanitizer solution (bar) showed 0ppm for chlorine concentration. This was corrected during the inspection. the operator re-filled the sanitizer bottle to the correct concentration of chlorine (100-200ppm).
- 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): Glass washer in the bar area is observed to not dispense chlorine sanitizer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen meat was observed to be thawing at room temperature. This was corrected during the inspection.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer was detected in the glass washer cycle. Sanitizer (chlorine sanitizer) was present, however, there was no enough being dispensed to adequately sanitize glassware.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice scoop is observed to be kept on top of ice between uses.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1 Glass washer in the bar area is observed to not dispense chlorine sanitizer. 2 Spray bottle sanitizer concentration is observed to be below 10ppm.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Advised Steve Young to use magnetic bar holder to store kitchen knives as current storage system was hard to clean
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Found a pot of soup held at 56.2 degree Celsius. Potential hazardous food should be held above 60 degree Celsius to inhibit growth and toxin production of pathogens. Asked operator to heat the soup.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Found two containers of fish fillets were thawed on the shelves at room temperature. Potential hazardous food should be kept under 4 degree Celsius to inhibit growth and toxin production of pathogens. Fish fillets can be thawed in the cooler or under cold running water.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Found the glass washer dispensing chlorine solution less than 50 ppm. Glasses must be cleaned, then sanitized by at least 50 ppm chlorine solution to prevent cross-contamination. Please repair the glass washer and use kitchen dishwasher to clean and sanitize glasses when the glass washer is being repaired.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): (1) Kitchen dishwasher is out of bleach sanitizer. (2) Glasswasher is dispensing less than 50ppm bleach sanitizer, please adjust the levels. (3) 100ppm bleach or 200ppm quaternary ammonium sanitizer or similar sanitizer is required for sanitizing food contact surfaces in restaurant - vinegar in water and windex is not appropriate for sanitizing dining tables.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep cooler too warm - move high risk foods to other coolers and or setup ice baths to hold foods Operator has called for repair and is setting up ice trays.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Wall surface beside cooking equipment needs washing and should be covered with a durable material. The kitchen ceiling needs washing. For the longer term the ceiling should be refinished so as to provide an easily washable surface.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions