Coldwater Hotel Restaurant
1901 Voght St Merritt BC V1K 1B8 · Restaurant - Food Service
12 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Cook line prep cooler >4°C • Service unit to ensure that food can be maintained at 4°C or less • Limited perishable food kept for short periods of time at present until unit is serviced.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Meat slicer to be serviced to enable it to be dismantled to allow for thorough 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- 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): NEW INFRACTION: At the time of inspection, a pail of food was found in the kitchen that was producing gas bubbles in the food. This is either the result of fermentation or food spoilage bacteria. The owner or chef could not identify the food item. The food was discarded by the inspector.
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): NEW INFRACTION: Clean away the mouse droppings behind all storage bins etc. in the dry storage room. Have pest control increase rodent control in the restaurant.
- F2.2C The premises must be maintained free of pests.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
2 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): NEW INFRACTION: At the time of inspection meat was thawing in standing water in the sink. Foods must be thawed under cold running water, in the cooler, or in the microwave following manufacturers instructions. Correct procedure right away.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. NEW INFRACTION: The wire rack shelving in the walk-in cooler requires cleaning. Recommend power washing the shelving to remove debris from racks. 2. RESOLVED: All lighting in the cooler is working. 3. NOTE: Cleaning in the kitchen has improved. 4. NOTE: Clean the oil and food debris from under the deep fryers, the wall behind the fryers, and the sides of the deep fryers. 5. NOTE: Always clean oil and grease from behind the cook line, do not let it accumulate.
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. INFRACTION NOT RESOLVED: The concentration of the sanitizer in the sanitizer spray bottle at the meat slicer was too weak to be effective. Change the sanitizer in spray bottles daily, and check the concentration with the sanitizer test strips. Sanitizer concentration to be 200 ppm - 400 ppm. Correct right away.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): INFRACTION NOT RESOLVED: This facility must develop a written food safety plan. Information was previously sent. Review the information and develop the required food safety plan. Advise Interior Health when the food safety plan is completed.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. INFRACTION NOT RESOLVED: This facility must develop a sanitation plan. Information was previously sent. Review the information and develop the required sanitation plan. Advise Interior Health when the sanitation plan is completed. 2. NOTE: A cleaning schedule must be developed for the staff to follow in order to keep the kitchen etc. in a clean and tidy condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): NEW INFRACTION: Do not wipe food handling tongs or utensils with a dirty wipe cloth when handling ready-to-eat foods such as salads or any cooked foods. Wiping tongs and other food handling equipment with a dirty wipe cloth increases the potential for contaminating ready-to-eat foods. Correct the procedure right away.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. NEW INFRACTION: Each cooler must have a properly displayed thermometer in the cooler for daily monitoring of cooler temperatures. Purchase thermometers from your food supplier, or from a local store. Correct right away. 2. INFRACTION RESOLVED: Quats sanitizer test strips are available in the kitchen.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. NEW INFRACTION: The concentration of the sanitizer in the sanitizer spray bottle at the meat slicer was too weak to be effective. Change the sanitizer in spray bottles at least once daily, and check the concentration with the sanitizer test strips. Sanitizer concentration to be 200 ppm - 400 ppm. Correct right away. 2. NOTE: Do not mix soap or detergent with the sanitizer in the sanitizer pail, soap will weaken the strength of the sanitizer. For a food contact surface sanitizer use the quats sanitizer from the red hose, or use bleach.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): NEW INFRACTION: At the time of inspection meat was thawing on the back counter in a pail of water. Do not thaw potentially hazardous foods at room temperature. All potentially hazardous foods must be thawed in an approved manner : 1. Under cold running water 2. In a microwave following manufacturers instructions 3. In a cooler. Correct procedure right away.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. NEW INFRACTION: The meat slicer must be disassembled and cleaned thoroughly of all meat debris. Clean and sanitize the wall adjacent to the meat slicer. 2. INFRACTION NOT RESOLVED: The equipment (e.g. stove, grill, etc.) on the front cook line must be thoroughly cleaned of all accumulated grease and food debris; clean the stove burners, the front of equipment, and under equipment. The cooking equipment should be professionally cleaned so that later the staff can easily maintain the equipment during routine cleanup. 3. . NOTE: The grease drip trays/drawers on the front of the grill must be removed and the accumulated grease and debris cleaned from inside of the tray/drawer compartment. The drip tray/drawer must be able to go all the way in in order to catch all of the grease etc.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • NEW INFRACTION: Obtain new test strips for the Quats sanitizer, and for chlorine (bleach) sanitizers used in the kitchen. • NOTE: For sanitizing food contact surfaces etc. the Quats sanitizer concentration is to be maintained at 200 ppm, chlorine (bleach) sanitizer is to be maintained at 200 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • INFRACTION NOT RESOLVED: The equipment (e.g. stove, grill, etc.) on the front cook line must be thoroughly cleaned of all accumulated grease and food debris; clean the stove burners, the front of equipment, and under equipment. The cooking equipment should be professionally cleaned so that later the staff can easily maintain the equipment during routine cleanup. • NOTE: The grease drip trays/drawers on the front of the grill must be removed and the accumulated grease and debris cleaned from inside of the tray/drawer compartment. The drip tray/drawer must be able to go all the way in in order to catch all of the grease etc.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • INFRACTION NOT RESOLVED: This facility must develop a written food safety plan. Information was left with staff. Review the information and develop the required food safety plan. Advise Interior Health when the food safety plan is completed.
- 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): • This facility must develop a sanitation plan. Information was left with 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
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • NEW: The large glass door cooler in the kitchen is not operating properly; the air and food temperature was 10° C at the time of inspection, the food temperature must be maintained at 4° C or colder. This cooler is not to be used for storing foods that rquire cold storage; move all foods into the walk-in cooler or other properly operating cooler.
- 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): • This facility must develop a written food safety plan. Information was left with staff. Review the information and develop the required food safety plan. Advise Interior Health when the food safety plan is completed.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 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 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • NEW: The equipment (e.g. stove, grill, etc) on the front cook line must be thoroughly cleaned of all accumulated grease and food debris; clean the stove burners, the front of equipment, and under equipment. The cooking equipment should be professionally cleaned so that later the staff can easily maintain the equipment during routine cleanup.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • NEW: Provide liquid hand soap at the hand wash sink in the bussing/waitress station.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): • To reduce the risk of cross contamination of foods, do not store rwa meats above or on the same shelves as other foods. Store all raw meats, poultry and seafood separate from other foods; store raw meats etc. on the lowest shelves.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from 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 wrong cleaning compound was connected to the automatic sanitizer dispenser in the kitchen. At the time of inspection a container of cleaner was connected to the chemical dispenser instead of the proper container of sanitizer. Staff must always read the container labels to ensure that the correct compound is used for the correct procedure. discuss this with the staff. • The staff must use the sanitizer test strips to test the concentration of the sanitizer used in spray bottles and wipe cloth pails. The correct concentration is 200-400 ppm; follow the instructions on the poster above the kitchen sinks. If staff had been using the test strips the issue with the wrong compound being used would have been noticed. • Change the contents of all of the sanitizer bottles to the correct sanitizer.
- 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
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): • Corrected During Inspection. All raw meats are to be stored on the bottom shelves of the coolers. All raw meats are to be stored under ready to eat foods (i.e. foods not requiring cooking, or further cooking). • Post signs in the walk-in cooler instructing staff of the above.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • All debris must be cleaned from under the kitchen equipment and kitchen counters, and the floor must be cleaned in the food preparation area prior to re-opening. • The kitchen microwave and the front service area microwave each have rust on the inside bottom corner of the microwave door; this can result in microwave leakage. Replace both microwave ovens.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Food in the 2 coolers located in the kitchen area was found to be above 4 C. All potentially hazardous foods must be stored at a temperature of 4 C or colder. Food was voluntarily discarded by the cook. • Food in the cold-holding unit was observed to be above 4 C. All potentially hazardous foods must be stored at a temperature of 4 C or colder. Food was voluntarily discarded by the cook.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometers were not observed in the coolers, refrigerators, and freezers. Thermometers must be placed in each of these equipment to monitor temperature processes.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- 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, the final rinse cycle (sanitizing cycle) of the dishwasher had a water temperature of 61.2 C measured at the dish rack; the final rinse temperature must provide sufficient washing and sanitizing action to remove contamination. Operator was advised to use a sanitation sink following washing of utensils in the dishwasher. Operator is required to keep a log to record the sanitation concentrations every 2 hours to ensure sufficient sanitizing action. • Staff advised that vinegar and bleach are used as sanitizers for food-contact surfaces. Vinegar is not an approved sanitizer solution. Ensure that vinegar is not used as a sanitizer for food contact surfaces. • Wipe cloth was placed in a sanitizer solution that measured 0 ppm. Ensure all sanitizer solution are available at correct levels for adequate sanitizing action.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • The 2 coolers in the kitchen area were unable to close and attain temperatures of 4 C or colder. All refrigeration and cooling equipment must be capable of meeting the temperature and needs of the premises.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The handwashing sink in the back prep room was not supplied with paper towels. All handwashing stations must be supplied with single-serve products for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?