Copper Point Resort - Pool Snack Bar
760 Cooper Rd Invermere BC V0A 1K2 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 3 door cooler temperature checked and found to be 6.5°C. Temperature of cooler was set colder and then checked again and found to be 3°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure cooking equipment such as hot dog roller and panini press is being cleaned on a daily basis.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Provide a paper towel dispenser near handwashing sink to help facilitate handwashing.
- 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?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide a probe thermometer to monitor temperature of hot dogs.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide a probe thermometer to monitor temperature of hot dogs.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Probe thermometer required for monitoring temperature of hot dogs. Provide sanitizer test strips to monitor sanitizer levels.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Items such as blender jugs, mixers, jugs, cutting boards, knives, etc. should be washed, rinsed, sanitized with an approved sanitizer, then air dried. All items used to prepare food and beverages should be sanitized after washing. During time of inspection checked level of quaternary ammonia in spray bottle and found the concentration to be to low. Ensure a surface sanitizer is available at correct levels to sanitize food contact surfaces.
- F2.3B Manual dishwashing procedure 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.
- F2.1 Does the facility have proper monitoring supplies?