Cranbrook Golf Club
2700 2 St S Cranbrook BC V1C 4N8 · Restaurant - Food Service
17 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Gauges on dishwasher requires repair.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep Cooler 8 C must be 4.4 C or less
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily Temperature charting required for all coolers
- 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): Observation: Operator noted that mop water was dumped down one of the sinks near the dishwasher which may potentially contaminate nearby food contact surfaces. Corrected During Inspection: Operator agreed to dump mop water into a separate drain going forward (e.g. toilet). Observation: Food products observed stored on walk-in freezer floor. Corrected During Inspection: Staff moved foods off of the floor. Observation: Ice wand is currently stored on walk-in freezer shelf. Corrective Action: Ensure ice wand is stored in a sanitary manner (e.g. in a clean and sanitized container/surface or other reasonable alternative where the ice wand will not get contaminated). Notes: -Ensure foods are stored at least 6 inches off of the floor -Ensure raw foods are stored beneath ready-to-eat foods -Recommend installing another shelf in walk-in freezer for more storage space
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: QUATs based sanitizer test strips on site have expired. Corrective Action: Ensure that non-expired QUATs based test strips are available on site. Observation: Thermometer could not be located inside walk-in cooler and walk-in freezer. Corrective Action: Ensure thermometers are installed in all cooling units (e.g. walk-in and prep coolers) containing potentially hazardous foods.
- 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): Observation: QUATs based sanitizer (Ostro San) in bucket measured above 400 ppm. Manufacturer label notes to use a concentration of 200 ppm for food contact surfaces. Corrected During Inspection: QUATs sanitizer in bucket was adjusted to 200 ppm.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Flour was not stored in a food grade container. Corrected During Inspection: Flour was moved to a food grade container. Ensure food grade containers are used for all foods going forward.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk in Cooler 7 C must be 4.4 C or less
- 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): Gravy in hot holding unit was measured at 55°C. Hot held food must be kept at 60°C or above to prevent the growth of pathogens. Adjust hot holding unit so that it maintains food at 60°C or above.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.7 Are foods protected from contamination?
- Observation(s): Buckets of food in walk in cooler observed with no lids. All food on the premises must be protected from contamination. Cover all food items with proper fitting covers.
- 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): No thermometer was found in the cooler beneath the microwave. All coolers must contain a thermometer so that they may be maintained at 4°C or below. Obtain a thermometer for the cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator did not have a valid FoodSafe certificate. All operators of a Food Service Establishment must possess a valid FoodSafe certificate, and in their absence at least one employee must also possess a certificate. Obtain a valid FoodSafe certificate.
- 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?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Iodine test strips were not available at the time of inspection. [2] There don't seem to be a means for monitoring that the high temperature commercial dishwasher is capable of sanitizing at plate level. Maximum registering thermometer or thermal paper should be available for such a purpose. [3] Monitoring logs should be in place, please.
- 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): Glass washer in the bar area was observed without any iodine residual after the cycle. This equipment requires repair as it doesn't appear to be able to pump the iodine from the bottle into the equipment. Daily monitoring with iodine test strips is important; recommend keeping a log for records. Dishwashers are required not only be capable to clean, but also to sanitize at all times. The only way to confirm is through the use of monitoring test strips. Its advised to have this practice is in place.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Disposable dipping sauce/salad dressing containers were observed without containment at the 'dirty'-end of the service area. Please ensure sanitary storage and containment to prevent from contamination for such items at all times. [2] Oven mittens were observed heavily contaminated. Staff explained there was no laundering service scheduled for this item. Please ensure this item is kept in a sanitary manner or replaced by other solution (e.g. silicon mittens may be immersed in proper sanitizer solution and left hanging to dry). Please update your Sanitation Plan with the cleaning of this item. [3] Noted that not all staff members were aware of what sanitizing agents were in use, how to monitor their strength or what concentrations were satisfactory. Recommend reminding staff from time to time to ensure everyone has the same understanding and the requirements of the Food Safety Regulation are satisfied at all times.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer spray bottle measured at 400ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizing buckets near handwash sink and cooler prep table measured at 50ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): There is dust build up around the fume hood and the vent above food prep table.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available at the time of inspection.
- 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 not available at the time of inspection.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Left prep fridge noted to be at 12 degrees C. Temperature logs have not been maintained for a few days. Operator instructed to monitor the fridge unit by using the temperature log on site and to transfer foods to a cooler unit if the fridge does not reach 4 degrees C or below after the lunch rush is finished. Thermometer is available on site to monitor temperature.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): *Infraction- Knife seen stored in between prep tables. This was corrected during inspection. *Infraction- Mechanical glass washer did not have sanitizer at the time of inspection. Operator instructed to use the dishwasher in the kitchen until sanitizer is available. High temperature dishwasher noted to reach 75 degrees C at the dishes.
- F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.2 - Is the contact information the same?
- Observation(s): New manager pending.
- F3.2A - Updated contact information must be provided to the health officer.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Sanitizer bucket was seen in the hand wash sink by the prep line. This was corrected during inspection.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1)Chlorine sanitizer in spray bottle detected at 200 ppm. Sanitizer was dumped out and mixed so that 200 ppm chlorine was detected using indicator strip. This was corrected during inspection. 2) QUATs sanitizer used for sanitizer bucket detected at 400 ppm. Sanitizer was dumped out and mixed follow manufacturer's instructions. 200 ppm QUATs sanitizer was detected using indicator strip. This was corrected during inspection. 3) Visibly dirty wiping cloths were seen on food contact surfaces. The cloths were thrown out to be washed. This was corrected during inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): An assortment of utensils and food equipment on the shelf adjacent to the exit along with adjacent storage areas are not being used or used seldomly but are still kept on the food premise. Operator agreed to de-clutter and make room for food equipment that will be used regularly.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths in the preparation area of the kitchen were visibly dirty and touching food contact surfaces. Employee discarded the wiping cloths for washing. This was corrected during inspection. Ice scoop was seen placed on top of the ice machine on a surface that was not clean. Employee placed the ice scoop in the dishwasher to wash. This was corrected during inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Self-served toppings (cut onions, pickled relish) for hot dogs were stored in small plastic containers on top of ice at room temperature. Staff indicated the ice is changed regularly to maintain the cold chain. Ice observed to be melting at the time of inspection. Staff immediately changed the ice to ensure foods are stored at or below 4C. Ensure all potentially hazardous foods are stored at 4C or below. Small portions stored at room temperature may be used for up to 2 hours and then discarded or transferred into a cooler at or below 4C. Ice water bath may be used to maintain foods at or below 4C. Temperature of foods submerged in an ice bath must be monitored every two hours to determine when the ice needs to be changed to maintain the cold chain.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan is developed but not available on site. Food safety practices are implemented and staff monitor temperatures of storage units containing potentially hazardous foods two times per day. Please locate the Food Safety Plan and have it available on site for staff to review.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan is developed but not available on site. Please locate the Sanitation Plan and have it available on site for staff to review.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions