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Copper Point Golf Club

651 Hwy 93/95 Invermere BC V0A 1K3 · Restaurant - Food Service

10 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Observed some rodent droppings on floor in dry food storage area. Recommend cleaning up droppings and sanitizing area. After that area should be monitored for pest activity.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Flooring in the dry food storage area is not finished making it difficult to clean. Recommend flooring be smooth, durable, impervious, easy to clean, and light in colour.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  4. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Bar cooler containing potentially hazardous foods/beverages temperature was found to be 6°C. Recommend potentially hazardous foods/beverages not be stored in that cooler until it can keep foods/beverages at a temperature of 4°C or colder. Recommend monitoring the temperature of all coolers.
      • 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): Checked temperature of mechanical dishwasher and highest temperature reached was 66°C at the surface of items being washed in dishwasher. The surface temperature of items being ran through the dishwasher should reach at least 71°C to help facilitate proper sanitizing.
      • 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): Hot water not available at handwashing station next to door leading into dining room. Both hot and cold running water should be available at all handwashing stations to help facilitate proper handwashing.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
  5. Monitoring

    7 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Cut potentially hazardous foods were being stored indirectly on ice and measured at a temperature of 8-10 C°. These inserts must be directly stored on ice to maintain a temperature at or below 4°C. Please familiarize yourselves with the proper temperatures for cold holding and hot holding and ensure that these inserts are frequently monitored with a probe thermometer. Items within these inserts should be kept shallow/half-full to allow for more effective refrigeration. This is a repeat infraction.
      • 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): 1. Facility has chlorine test strips for the glasswasher, but do not currently have quaternary ammonium (quat) test strips for the food contact surface sanitizer. Facility to obtain these "quat" test strips. 2. Multiple refrigerators were missing a thermometer for monitoring the cold-holding temperature. Thermometers are to be placed in all refrigerators in a visible location. Recommended that operator use temperature logs for recording.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Evidence of pest infestation found in the dry storage room and kitchen. Complete the following corrective actions as discussed with the owner/operator: 1. Each morning or afternoon before food preparation, ensure that all counters/food contacts surfaces are sprayed with a sanitizer solution. 2. Ensure that all food in the back storage room is in sealed, pest proof containers since evidence of pests were observed on all levels of shelving units. Monitor for evidence of pests on packages such as chewed corners of boxes. All food products with evidence of pest contamination must be discarded. 3. Ensure all pest entry points are adequately sealed; the back door may not be kept open except for shipping receiving and garbage disposal. 4. Regularly sweep floors underneath equipment and storage areas in the back room and kitchen. Remove excess clutter from the floors and ensure that items are stored 6 inches off the floor on shelving units to facilitate cleaning underneath and reduce harbourage areas for pests. 5. A professional pest control company should continue to be used. Pesticides are not currently approved for use inside the food storage areas during operation but may be used on the exterior of the building. Rodenticide is not allowable for use when the premise is operating, but may be used if the premise is shut-down for multiple days and all food is put into rodent proof containers. 6. To remove rodent droppings: Wear rubber, latex, or vinyl gloves when cleaning urine and droppings. Spray the urine and droppings with a disinfectant or a mixture of bleach and water and let soak 5 minutes. The recommended concentration of bleach solution is 1 part bleach to 10 parts water. Use a paper towel to pick up the urine and droppings, and dispose of the waste in the garbage; avoid sweeping droppings due to "Hantavirus Pulmonary Syndrome" which is spread by breathing in airborne virus particles, droppings, urine and nesting materials. After the rodent droppings and urine have been removed, disinfect items that might have been contaminated by rodents or their urine and droppings.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): 1. Multiple sanitizer bottles found with no chemical labelling. Please ensure that all chemical bottles have a label to prevent the accidental contamination of food products or misuse of chemicals. 2. Back of house ice machine contained a small amount of black mould. This ice machine was scheduled to be drained and cleaned over the seasonal closure. Ensure the scheduled cleaning of this item is added into the new sanitation plan. *A few shelving units in the back storage wood are still bare wood. Shelving units that are being used for food products must be smooth, non-porous and easily cleanable. Please replace these shelves, refinish to create a smooth surface or only store non-food products on these units.*
      • 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.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan to be created and submitted to health inspector for review.
      • 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): Sanitation plan to be created and submitted to health inspector for review.
      • 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.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): FOODSAFE certificates were not available at the time of inspection. Ensure that there is one individual onsite with FOODSAFE at all times and keep records onsite for inspector reference.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Multiple refrigerators were measured at 10-12°C. These refrigerators must be fixed or replaced immediately. Please monitor the temperatures of these units daily with an accurate thermometer. The thermometer should not be placed by the door the fridge away from the fan to give an accurate representation. This is a repeat infraction. 2. Cut potentially hazardous foods were being stored indirectly on ice. These inserts must be directly stored on ice to maintain a temperature at or below 4°C. Please familiarize yourselves with the proper temperatures for cold holding and hot holding and ensure that these inserts are frequently monitored with a probe thermometer. Items within these inserts should be kept shallow to allow for more effective refrigeration. This is a repeat infraction.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): 1. Wiping cloths used for food contact surfaces were being stored in low concentration sanitizer solutions. These cloths must be stored in the 200ppm quat solution to slow the growth of bacteria on the cloth. This is a repeat infraction. 2. High temperature dishwasher was not reaching an adequate temperature at the manifold. The manifold read 75°C and the minimum temperature for high-temperature dishwashing is 82°C. Using a thermometer, this temperature was verified. The thermometer read 67°C at the plate and should be reaching 71°C. Please contact someone to repair this dishwasher immediately.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): 1. Observed a cloth being used to protect lettuce from contamination. Please use a non-porous, smooth lid for this lettuce such as cling-wrap, hard plastic or metal. Cloths can easily absorb liquids from their surroundings and transfer it through the material to the food product. 2. Observed a build-up of dust and debris around the ceiling fans in the kitchen. Please clean these areas regularly to prevent dust from falling down into food products. 3. A few shelving units in the back storage wood are still bare wood. Shelving units that are being used for food products must be smooth, non-porous and easily cleanable. Please replace these shelves, refinish to create a smooth surface or only store non-food products on these units.
  7. Monitoring

    3 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Inserts containing food were being kept on ice. Temperature approximately 9-12°C. If using this method to keep items cool, ensure the inserts are encased in ice and not just sitting on ice. Also, fill the inserts with smaller quantities and re-stock from main cooler more often. Cooler temperatures acceptable. Temperature logs in place. Thawing done in cooler or under cold running water.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloths are being reused in the kitchen. In the front area they are being left in a bucket of water for washing. Wiping cloths must be either single use or kept in a bucket of approved sanitizer (200ppm Quats or 100-200ppm bleach). If using a bucket of sanitizer, ensure the solution and cloth are changed every 2 hours or sooner if it becomes visibly soiled. High temperature dishwasher acceptable. Quats spray bottles at 200ppm Glass washer in front area at 50ppm chlorine
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Bare wood on shelving units in dry storage area. All surfaces must be smooth, easily cleanable and impervious to moisture. 2. The fan covers in the walk in cooler require cleaning ***please have this corrected by June 1, 2017***
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
  8. Monitoring

    6 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): 1. Potentially hazardous foods (ie: meats, seafood) in the line cooler inserts measured at 9-10C at the time of inspection. Sous chef stated that foods had been in the cooler for approximately 1/2 hour. Inserts were noted to be overfilled. The main cooler (below the inserts) measured at or below 4C at the time of inspection. - CDI Foods were moved into a working cooler that was able to maintain a temperature at or below 4C at the time of inspection. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. Do not overfill inserts above the fill line as this can prevent proper airflow and refrigerated storage of foods. 2. Accurate, working internal thermometers were missing from various refrigeration units at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. Discussed proper cooling and thawing procedures with Sous Chef.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.2 - Accurate thermometers must be provided to monitor equipment.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): 1. Bar glasswasher was unable to achieve a final rinse concentration of 50 ppm Chlorine at the time of inspection. Food Service Manager stated that it may be a water pressure issue for the machine and that repairs are being planned. Mechanical dishwasher final rinse temperature reached at least 72C (at the plate) at the time of inspection. Ensure that the glasswasher is repaired so that the final chlorine rinse concentration reaches at least 50 ppm for each cycle. Until the unit is repaired, utilize one of the following methods: a) Use the glasswasher to wash your glassware. Create a sanitizing solution (100 ppm Cl -> 1/2 tsp bleach per L of water) in a designated sink and immerse the glass in the solution for at least 2 minutes to achieve proper sanitization. Do not use the sink for any other purpose when sanitizing. Verify and record the concentration of the sanitizing solution with tests strips. Refresh the solution as needed; b) Use the mechanical dishwasher (if appropriate) to wash, clean, and sanitize your glasses; c) Use a 3-compartment manual method; or d) Use single-use disposal glassware. 2. There was a buildup of food debris in the meat slicer at the time of inspection. Ensure that food contact surfaces are cleaned and sanitized at least every 2 hours (or as needed) to prevent the contamination of foods. 3. Wiping cloths were not being stored in a sanitizer solution at an acceptable concentration at the time of inspection. Ensure that wiping cloths are stored in a sanitizer solution (Bleach: 100 ppm; QUATS: 200 ppm) when not in use. Refresh solutions as needed. 4. Cutting boards had noticeable grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods.
      • 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
      • 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
    • 9 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): Rodenticides were being used in the storage area. Do not use or store ANY rodenticides and/or pesticides in the premises. Foods were labelled, dated, covered, and stored in a manner that helped prevent contamination at the time of inspection.
      • 9.1 - The operator must ensure that all food on the premises is protected from contamination.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1. Raw exposed wood was being used in various areas of the establishment (ie: by the dishwashing pit, shelving in the dry storage room etc). Ensure that all food contact surfaces are made of materials that are easy-to-clean, impermeable, non-porous, smooth, and non-toxic. 2. There was a gap between the backdoor and the floor. Ensure that the gap is sealed to prevent the entry of pests into the premises.
      • 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
      • 14.12 - The premises must be protected against entry of pests.
    • 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1. Temperature logs were not being kept up to date. Ensure that temperatures of all hot holding and refrigeration units are being checked and recorded at least twice daily. Take corrective actions as necessary. 2. An up-to-date Food Safety Plan that reflected the current menu was not onsite for workers or the inspector to review Ensure that the Food Safety Plan is up-to-date to reflect the current menu and proper practices that ensure food safety. Submit a copy to the Health Unit for review.
      • 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • 17.3 - Food safety management procedures must identify all critical control points.
      • 17.4 - Food safety management procedures must include critical limits for all critical control points.
      • 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): 1. Mechanical dishwasher and glasswasher final rinse temperature/sanitizing rinse levels were not being recorded. The final sanitizing rinse temperature/chemical concentration for the dishwasher/glasswasher (respectively) must be checked and recorded at least twice daily. Take corrective actions as necessary. The dishwasher must be able to achieve a final rinse temperature of 82C (at the gauge) or 71C (atthe plate) or each cycle. Use a dishwasher safe thermometer to record the temperature. The glasswasher must be able to achieve a final rinse concentration of at least 50 ppm Chlorine for each cycle. 2. An up-to-date Sanitation Plan that reflected the sanitation needs of the facility was not onsite for workers or the inspector to review. Ensure that an up-to-date Sanitation plan that reflects the sanitation needs of the facility is created. Submit a copy to the Health Unit for review.
      • 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  9. Monitoring

    0 infractions

  10. Monitoring

    0 infractions