Craft Bierhaus Revelstoke
107 2 St E Revelstoke BC V0E 2S0 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
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- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Temperature for sliding door cooler was measured at ~6C. Requested to monitor temperature and ensure cooler is capable of maintaining at 4C or colder.
- 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. Quats test strips are expired. Please ensure non-expired test strips are available to verify the sanitizer concentration. Concentration should be checked on a regular basis to ensure adequate amount is available to properly sanitize.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. High temperature dishwasher took multiple runs to reach a final rinse temperature of 71C. Discussed that it should be serviced to bring up the final rinse temperature. An NSF-certified dishwasher safe thermometer with maximum hold setting is recommended so that temperature can be verified. Note: Manual dishwashing method was reviewed with operator. Manual dishwashing includes 1) wash with warm soapy water, 2) rinse with warm water, 3) sanitize with Quats at 200ppm by submerging the item in the solution for at least 2 minutes and 4) air dry. Reminded that it is important to submerge the item to ensure sufficient contact time for sanitizing.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): A new food preparation area was constructed in the basement without prior plan approval. Layout was approved at the time of inspection. Please ensure handwashing sink is supplied with hot and cold running water and equipped with liquid hand soap and single use paper towel. It was also discussed that all produce washing must be done in the kitchen where there is a separate sink from the handwashing sink. The sink in the basement food prep area should be designated for handwashing only. All bare wood must be painted/sealed to allow for easy cleaning and sanitizing. Please ensure this area is properly cleaned and sanitized prior to use.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please provide a copy of completed sanitation plan for review. Plan must be available on site.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Please ensure probe thermometers are routinely calibrated. Animal proteins should always be checked to ensure safe internal temperature has been met for the specific product--this may not be done consistently by staff as visual cues are indicated to be used. I am indicating this as being corrected, however, please ensure more objective monitoring methods are being used consistently.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher at the bar took 4 runs to reach required sanitizing plate temperature of 71°C (wash gauge did not rise beyond 135°F, 150°F is required as minimum). Inside dishwasher took 2 runs to reach sanitizing plate temperature of 71°C. Please raise temperature setting of bar dishwasher. I suggest having a waterproof maximum temperature registering dishwasher thermometer to evaluate effectiveness of the dishwashers.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Please clean and cover floor based air intake as this feature presents a sanitation issue. Ensure cover does not result in a tripping hazard.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Plan was not available on site for review. Please forward me a copy of your completed plan for review by the indicated date. Ensure document is available on site for staff to review at anytime. Staff must be familiar with the processes and requirements in the plan. A self-check list is also being included to assist management.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Plan was not available on site for review. Please forward me a copy of your completed plan for review by the indicated date. Ensure document is available on site for staff to review at anytime. Staff must be familiar with the processes and requirements in the plan.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Soup and sauce were being cooled in a water bath in an open-faced manner in the handwashing sink. My concern with this is that supplies for handwashing (soap/paper towel) are directly over this sink and when handwashing in adjacent sink, splashes or drips related to reaching for or obtaining handwashing supplies could contaminate food items. Please consider using the middle sink for cooling to leave inside sink available for handwashing. Alternatively, partially cover to prevent contamination but still allow for heat escape.
- 10 - Are foods from approved sources?
- Observation(s): Please note that the cold brew coffee is currently not from an approved supplier for this type of product. A general good practice storage time for this batch has also been exceeded. Please discontinue the use of this batch and refrain from purchasing additional batches until supplier has received approval. I am reviewing storage time/conditions with the CFIA for this product. If you decide to make cold brew in house, please follow general good sanitation principles and hold cold brew under refrigerated condition for no longer than 10 days.
- 10.1 - All foods on the premises must be from an approved source.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
1 infraction
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): The handwashing station was obstructed and was not easily accessible during the inspection. All items were removed from the hand washing sink during the inspection. Please ensure the handwashing station is easily accessible for all staff for their handwashing.
- 13.4 - Are hand washing stations easily accessible?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Chemical dishwasher was not dispensing sanitizer (chlorine). The dispensing of detergent and rinse agents may also be impeded. Operator was to supplement with manual sanitizing using 200ppm bleach solution until the dishwasher can be serviced.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?