Coldwater Hotel Pub
1901 Voght St Merritt BC V1K 1B8 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): INFRACTION NOT RESOLVED: This facility must develop a sanitation plan. Information was left with the restaurant staff. Review the information and develop the required sanitation plan. Advise Interior Health when the sanitation plan is completed.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • INFRACTION NOT RESOLVED: Must have chlorine test strips to test the chlorine sanitizer in the glass washer. Staff must check the chlorine concentration to ensure that there is adequate chlorine sanitizer in the final rinse stage of the washer (minimum 50 ppm chlorine required).
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • INFRACTION NOT RESOLVED: This facility must develop a sanitation plan. Information was left with the restaurant staff. Review the information and develop the required sanitation plan. Advise Interior Health when the sanitation plan is completed.
- 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
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • NEW: Must have chlorine test strips to test the chlorine sanitizer in the glass washer. Staff must check the chlorine concentration to ensure that there is adequate chlorine sanitizer in the final rinse stage of the washer (minimum 50 ppm chlorine required).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • This facility must develop a sanitation plan. Information was left with the restaurant staff. Review the information and develop the required sanitation plan. Advise Interior Health when the sanitation plan is completed.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • At the time of inspection there was no sanitizer available for the glasswasher; the sanitizer bottle was empty. Staff must check the sanitizer supply and sanitizer concentration for the glasswasher on a daily basis to ensure that proper sanitizing of the glasses occurs. • The sanitizer pump must be primed after replacing an old bottle of sanitizer with a new bottle; show staff how to perform this function. Test the sanitizer concentration with a test strip after a sanitizer bottle is replaced. • The empty bottle was replaced at the time of inspection.
- F2.3B Manual dishwashing procedure 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): • The missing floor tiles on the floor in front of the urinal in the men's room needs to be replaced, and the missing tiles under the bottom edge of the urinal needs to be replaced. All tiles need to be in place to facilitate proper cleaning and sanitizing of the area around the urinal. • Cleaning and sanitizing of the urinal and the floor in the urinal area needs to be improved; ensure that a sanitizer is used in this area. • Correct right away.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • provide a cleaning and sanitizing schedule for the pub.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • The incorrect compound was being dispensed from the kitchen sanitizer dispenser, resulting in the wrong compound being used in the sanitizer spray bottles. empty all sanitizer spray bottles and replace with correct sanitizer in the kitchen. • Test the sanitizer concentration with the available test strips to ensure that the correct concentration of 200-400 ppm sanitizer is being dispensed. • See item 2.3 of the restaurant report.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): • The owner/operator must have FoodSafe certification. Register for a course, and advise Interior Health when the course has been completed.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The small condiment cooler behind the bar was observed to be 18 C. Internal temperature of the dressing located in this cooler measured 11.8 C. The cooler must measure a temperature of 4 C or colder. Food from the cooler was voluntarily and operator has been instructed to place all foods in walk-in cooler until the cooler temperature has been corrected.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): • The small condiment cooler was observed to be storing moldy limes. All food on the premises must be fit for human consumption. The limes were voluntarily discarded by the operator.
- F1.6B All food on the premises must be fit for human consumption.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • At time of inspection, operator was unable to provide sanitizer test strips. Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): • As operator was asked to operate the glass washer, it was reported an element malfunctioned due to inadequate water flow. The glasswasher must provide provide sufficient washing and sanitizing action to remove contamination. Operator is able to use the dishwasher located in the restaurant of the hotel. Operator has indicated new glasswasher is arriving on August 25, 2020. Operator is to notify EHO once the new glasswasher has arrived.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The handwash sink was not supplied with paper towels. Handwash sink must be supplied with dispensed single-service product for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • The operator was unable to provide the Sanitation Plan, including sanitation logs. The operator must have written sanitation procedures that include cleaning and sanitation requirements for the establishment and all equipment and utensils. This plan must be available on-site at all times.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?