Copper Island Pub
1277 Trans-Canada Hwy Sorrento BC V0E 2W0 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooked spaghetti noodles at room temperature. Cooked starches are considered potentially hazardous foods and must be stored at ≤4°C. Cooked noodles must not be at room temperature for more than 2 hours. Cooked noodles were discarded during the inspection. Raw chicken wings were in food preparation sink, temperature measured 18°C. Operator indicated chicken wings were removed from refrigerator 2 hours prior. Indicated to operator that they must be cooked immediately. Onion oil (botulism hazard) and various sauces stored at room temperature during food service. These must not spend a TOTAL of 2 hours outside of refrigeration temperature. A space in the preparation line cooler must be made for all potentially hazardous sauces.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): An individual was observed touching raw chicken then touching various seasonings containers without washing hands. Individual needed to be reminded to use handsoap after handling raw chicken wings. Please remind all staff of proper handwashing procedures.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Various clutter throughout premises. Clutter and items not required for food preparation must be removed to prevent harbouring of pests. Old rat droppings were observed near rear receiving door. This area must be cleaned and maintained free of clutter. The current state of the kitchen does not allow for the monitoring of pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechincal low temperature dishwasher had <50ppm chlorine in rinse cycle. Dishwasher was checked multiple times. Low on chloring sanitizer, delivery is scheduled for friday as per opertor. Temporary three compartment sink was set up to allow for proper sanitizing of dishes. Please notify the inspector when the mechanical dishwasher is dispensing a minimum 50ppm chlorine in rinse water. Corrected during inspection: No chemical sanitizer was available in food preparation area. 200ppm QUAT solution was made up and brought to food preparation area during inspection.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Entire kitchen is not maintained in a sanitary manner. Grease and food build up throughout. Food preparation counter, refrigerator doors, underneath shelving in walk in refrigerator and stove top area require a thorough clean. Hood vent also requires thorough cleaning. Various clutter throughout food premises. All clutter not related to food service must be removed from the premises.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan available
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - walk-in cooler was at 10C, reduce to below 4C asap - soup was at 53C, should be >60C
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - kitchen dishwasher was <50 ppm chlorine (tested it 2X) - bar glasswasher was good at >50ppm
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): - 4 large turkeys being thawed at room temperature, exterior surface temp at 10C.
- 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): For the kitchen: - whole kitchen needs a deep cleaning of floors, walls, ceiling including under and behind cooking equipment - exhaust canopy filters were unclean, suggest weekly cleaning - exhaust canopy should be professionally cleaned every 6 months (last done in May 2023) - Exhaust fan in window is working against canopy. The kitchen requires an air supply for exhaust canopy to work properly. Please hire an HVAC professional to balance your ventilation systems, and provide a copy of service report to me. The bar was much cleaner and better maintained then last time. Thank you!
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - staff bathroom behind bar lacked paper towels
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please send me a copy of your menu and food safety plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please send me a copy of your sanitation plan.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The kitchen was clean and sanitary, but the bar needs to be better managed. - glass mats were unclean - linen used under clean glasses, please use trays or something else more sanitary - glasswasher had no chlorine residual, owner called shortly after to say that they had it working - customer complaint about beer lines not being cleaned regularly, please consult supplier on proper cleaning
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - exhaust canopy was recently cleaned and inspected by fire, but there is a lot of grease and smoke on walls due to the absence of a make-up air supply for the exhaust system. Please consult an HVAC company about proper design and installation.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): The owner indicated that they have made several expansions to the kitchen since purchasing it in 2021. The owner was advised that any changes to the kitchen require health approval (and any necessary building permits) prior to renovations. The owner was asked to submit a current floor plan (please also clearly indicate the expansions).
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please provide a copy of current food safety certificate for kitchen manager and staff.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?