Country Manor Kitchen
A-2590 Pleasant Valley Blvd Armstrong BC V0E 1B0 · Restaurant - Food Service
5 inspections
- 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): Operator indicated soup is served for a total of 3 consecutive days (i.e soup is heated, hot held, cooled then reheated for three days). Leftovers must only be reheated once then discarded. Reheating and cooling leftovers too many times may allow for bacterial growth. Ensure soup is only cooled then reheated once. Corrected during inspection: Operator indicated they will discontinue serving soup for 3 consecutive days and will only cool and reheat once.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer was mixed with soap. Do not mix sanitizer with soap as it reduced sanitizer effectiveness. If soap and water is required ensure it is separate from sanitizer solution.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- 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
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - large prep cooler at 10C, please monitor to ensure it's able to recovery after busy periods quickly (less than 2h)
- 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): - ice machine replaced - back kitchen counter still not replaced (1st priority) - pass-over counter still not replaced (2nd priority)
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is some minor maintenance required: - ice machine needs descaling and cleaning at least every 6 to 12 months - back sink counter and pass-over counter are worn-out and need replacement
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2C - Soup in hot holding unit was 30°C at the time of inspection. Staff indicated soup had been placed in hot holding unit and was there for approximately half an hour. All potentially hazardous foods must be hot held at a minimum of 60°C. Please begin keeping temperature logs for soup to prevent improper hot holding in the future.
- F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3D - No sanitizer available in food preparation area. A sanitizer must be available in food preparation area. Note: Do not mix soap and chlorine together. Keep soapy water and bleach water buckets separate.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): No temperature logs available at time of inspection. Corrective Action: Temperature logs of all cooling (fridges, freezers, prep-line coolers, etc.) and hot holding equipment must be maintained twice daily and available on the premises. Check internal temperatures for readings. Butter left out at upstairs baking area. Corrective Action: Potentially hazardous food must be stored at 4°C (40°F) or colder. Ensure baking ingredients are stored properly after using. On;y have product out for maximum 2-hours while using; after 2-hours place back in cooler. After 4-hours the product must be thrown out.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Freezers temperatures throughout facility reading between -18°C to -12°C. Main meat freezer in basement area measured at -15°C. Corrective Action: Potentially hazardous frozen food must be maintained at -18°C (0°F) or colder. If meat freezer continually reading high, move to more reliable freezer which can maintain -18°C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator must pay permit fees.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Send copy of valid operator FOODSAFE certificate (or equivalent) for records.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?