Copper Mug Pub
409-1301 Main St Penticton BC V2A 5E9 · Restaurant - Food Service
13 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, RTE foods stored below Potentially hazardous foods (PHF). Ensure that RTE foods are stored above PHF.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, quat test strips not available on site. Ensure that quat test strips are available on site to test concentration strength for quat sani-bucket/sprays.
- 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): At the time of inspection, the following infractions were observed: [1] Light fixture above cookline missing a protective lens/cover. [2] 2x Heavily stained square cutting boards. [3] 1x Heavily stained rectangle cutting board. [4] Missing door handle on vertical glass cooler. [5] Build up of grease and grime along sides of fryers. [6] Build up of gunk, grease, grime, food debris, and miscellaneous items on the floor underneath cooking units. [7] Build up of grime and miscellaneous items on the floor underneath warewashing area. [8] Sani-spray bottles not properly labelled.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ambient temperature thermometers observed in all coolers/freezers. At the time of the inspection, chlorine sanitizing strips observed expired. Ensure that sanitizing strips are available to test concentration strength.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): At the time of inspection, The back door near the staff washroom observed with light seeping through. Ensure the door sweep eliminates door gap to protect against entry of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Build up of grease, gunk and food debris underneath cooking units. [2] Build up of gunk and food debris underneath dishwasher. [3] Build up of grease and gunk on side of fryer. [4] Build up of grease and gunk on vent hoods. [5] Build up of dust on ceiling above food prep tables. [6] Build up of food debris on top of equipment and containers. [7] Build up of gunk and debris around grease trap.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
8 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): At the time of inspection, the staff members were observed not washing their hands in between tasks.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Ice scoop not stored in a clean container, on top of ice machine. [2] Knives stored in between counter and wall adjacent to dishwasher. [3] Plastic condiment container with no handle used as scoops.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, the following infractions were observed: [1] No thermometers were found inside upright cooler and lowboy cooler across the cooking units. [2] Test strips not available on site.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): At the time of inspection, the back doors in the kitchen and near the staff washroom were observed with light seeping through. A door sweep is needed to reduce gap.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the pit co fryer was observed with build up of grease and gunk.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): At the time of inspection, two light fixtures in kitchen are missing protective lens/cover; please ensure light fixtures are shatterproof.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): At the time of inspection, the valid operating permit was not visible.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, no staff members had a valid FOODSAFE (or equiv.) certification.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - walk-in cooler and upright cooler (w/single glass door) measured at 5C but may be on defrost. Please confirm both units are holding foods at 4C or colder; thermometer in walk-in cooler appears accurate
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - upright cooler needs accurate thermometer to monitor temperature
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - back door of kitchen needs door sweep to reduce gap to less than 1/4" or 6mm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - area behind and under dishwasher needs deep cleaning - esp. around grease trap - area behind and under hot line needs cleaning
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - installation of walk-in freezer needs finishing: surfaces for walk-in cooler evaporator unit relocation need to be cleaned/sealed, walk-in cooler panels need sealing along top edge where freezer door in located, minor ice build-up observed in freezer so you may wish to look into the heat tracing on the condensate line to be continuously powered. - two light fixtures in kitchen are missing protective lens/cover; please ensure light fixtures are shatterproof - T-bar ceiling panels need replacement - recommend replacing with commercial kitchen rated panels as they are both cleanable and fire-resistant
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - new walk-in freezer installed and now opens through the walk-in cooler; please submit floor plan to document this significant change to the kitchen layout.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm that all main food handlers are FoodSafe (or equiv.) certification
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dishwasher not dispensing soap or sanitizer at time of inspection but corrected during inspection - bar glass washer awaiting part and glasses will be put through main dishwasher in the meantime
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please install freezer curtains in your walk-in freezer to help reduce ice/frost build-up - please replace upright cooler beside your prep cooler with a commercial unit
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - please ensure paper towel dispenser at kitchen hand sink is stocked/repaired
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update food safety plan
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please update sanitation plan
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please ensure all on-site managers and food handlers who might work alone are FoodSafe certified (or equivalent)
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - please have test strips readily available for monitoring the sanitizer level in your glass-/dish- washer
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please clean and sanitize the racks and walls/floor of your walk-in cooler - please address ice build-up in walk-in freezer
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - grease hood overdue for deep stream cleaning as grease is dripping back from vent pipe - apparent water damage around women's washroom door that may be coming from behind surfaces (floor/wall/ceiling) of women's washroom; please investigate further and correct as necessry
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - dish washer scheduled for replacement; please clean existing and upgrade wall cladding behind where possible as discussed
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): - please ensure all food handlers/preparers have updated FoodSafe certification
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - upright cooler opposite to walk-in freezer door reading 10C - must be able to reliably hold foods at 4C or lower
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please have sanitizer readily available at hot line (e.g., cloths in a bucket of sanitizer) - walk-in cooler fan unit showing ice build-up; please address (may wish to look into defrost cycle to ensure it is adequate)
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - need food-grade bags for storage of foods
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - need to repair or replace access door for ice machine as hinges are rusting and plexi-glass door has a hole at the top right corner
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please update your food safety plan and have it readily available for review
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please have your sanitation plan available for review
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - upright cooler reading 8C; please repair
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - walk-in needs cleaning - non-food grade containers in use
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - walk-in freezer needs refinishing as paint is peeling - walk-in cooler showing signs of difficulty in cleaning - please investigate re-finishing the walls and ceiling
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Large containers are being used to cool meat sauce and gravy without time stamps or cooling time checks. This was discussed with staff and monitoring procedures will be in place.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff have worked on food safety plan and there is much improvement observed, it is almost complete - good job.
- 3 - Are proper cooling procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Line cooler had an air temperature of 10°C. Internal temperatures were measured using a probe thermometer and were at 9 °C. Products were relocated immediately. Do not use this refrigeration unit until it is holding below 4 °C.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Wooden shelving in walk in cooler needs to be covered/ replaced with a material that is cleanable, non-toxic, and impervious to moisture.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Sinks in bar area did not have soap/paper towel. This was corrected during the inspection.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): There are no procedures in place to ensure critical limits (i.e. cooking, re-heating, cooling, and storage temperatures) are met.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): - kitchen hand sink soap dispenser broken and paper towel dispenser empty at time of inspection
- 8.2 - Are there handwashing stations available?
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): - please avoid storing raw foods next to ready-to-eat foods (e.g., fish fillets next to garnish, and ground beef next to sandwich inserts)
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Monitoring
0 infractions