Crystal Restaurant
2226 Nicola Ave Merritt BC V1K 1H3 · Restaurant - Food Service
18 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. NEW: Purchase chlorine test strips to monitor the chlorine/bleach sanitizer in the dishwashing sanitizing sink and in the sanitizer spray bottles. 2. NOTE: The chlorine concentration in the sanitizing sink is to be a minimum of 100 ppm. The chlorine concentration in the sanitizing spray bottles or sanitizing wipe cloth pail is to be a minimum of 200 ppm.
- 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): NEW: Chlorine/bleach sanitizer was not seen in the kitchen at the time of inspection. Sanitizer must be present at all times while handling and preparing foods so that food contact surfaces can be washed and sanitized during the day. Chlorine/bleach sanitizer must be used in the second sink when washing dishes and utensils.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. NEW: Under the woks, remove the accumulated food debris and oil from against the wall. 2. NEW: Clean the metal drip/condensate tray under the produce boxes in the walk-in cooler. There is a slime growing in the tray. Put the end of the condensate hose directly over the drain hole so that water does not accumulate in the large tray. 3. NOTE: do a general cleanup of the kitchen (e.g. walls, remove items not needed for food preparation, trays in oven, counters, etc.).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): NEW INFRACTION; the chicken hot held in the small crock pot must be held at a temperature of 60° C or hotter. At the time of inspection the chickens slices were being held at a temperature of only 40° C. Chicken hot held at an inadequate temperature can result in the growth of pathogenic bacteria causing illness. Adjust the holding temperature and monitor the temperature to ensure that a temperature of 60° C or hotter is maintained.
- F1.2A Potentially hazardous foods must be stored or displayed 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): NEW INFRACTION: The operator reports that dishes etc. are washed in the first sink, rinsed in the second sink, and placed in the dishwasher to sanitize. At the time of inspection the dishwasher did not reach an adequate water temperature to sanitize dishes. At the time of inspection the dishwasher only reached an inside temperature of 50° C ( 122° F), the inside water temperature must reach a minimum temperature of 82° C (180° F) to sanitize properly. Adjust/repair the dishwasher temperatures.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): NOT RESOLVED: A sanitation/cleaning plan must be developed for this facility. The plan must include the items listed below. Information is attached with this report. Forward the completed sanitation plan to Interior health for review.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): 1. CORRECTED DURING INSPECTION: When cooling large quantities of food, place the food(s) in shallow containers or use an ice bath, and stir the food to facilitate a rapid cooling. See information below. 2. NOTE: The cooling log sheet, with the cooling procedure, is attached as a reference.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): NEW INFRACTION: Evidence of mouse activity in back areas; set rodent traps in back areas to monitor 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): NEW INFRACTION: The accumulation of grease and oil under the stoves/woks/etc. must be removed. The accumulation is at the back against the wall behind the cook line.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): NOT RESOLVED: A sanitation/cleaning plan must be developed for this facility. The plan must include the items listed below. Information is attached with this report. Forward the completed sanitation plan to Interior health for review.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • CORRECTED AT TIME OF INSPECTION: Do not leave high hazard foods out at room temperature for more than 2 hours while cooling. Cool high hazard foods (prawns, meats, rice, etc.) quickly and then place in a cooler.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • NOT RESOLVED: A sanitation/cleaning plan must be developed for this facility. The plan must include the items listed below. Information is attached with this report. Forward the completed sanitation plan to Interior health for review. • This infraction is outstanding from previous inspection reports.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): • NEW: Meats and poultry must be thawed under cold running water or thawed in the walk-in cooler. Do not leave meat or poultry at room temperature to thaw. • NOTE: The thawing meat and poultry in the above infraction were still under 4° C so they were not discarded.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The staff bathroom requires paper towel. • The staff bathroom requires cold water to be operating at the hand wash sink.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • NOT RESOLVED: A sanitation/cleaning plan must be developed for this facility. The plan must include the items listed below. Information is attached with this report. Forward the completed sanitation plan to Interior health for review. • This infraction is outstanding from previous inspection report.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • A sanitation/cleaning plan must be developed for this facility. The plan must include the items listed below. Information is attached with this report. Forward the sanitation plan to Interior health for review. • This infraction is outstanding from previous inspection report.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Do not mix soap with the bleach sanitizer; the soap will neutralize the bleach sanitizer. Corrected during Inspection. • The facility is currently using the 2-sink method for dishwashing (wash - sanitize). • Use the chlorine test strips regularly to ensure sufficient bleach is being used in the 2nd sink for sanitizing pots, pans, kitchen utensils. • When dining indoors, or on the patio, begins, the customer dishes and utensils must be washed and sanitized in the dishwasher.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The kitchen and staff bathroom sinks both require liquid hand soap. Correct right away.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
7 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): • At time of inspection, expired sauces were were stored in the walk-in cooler. Operator voluntarily discarded the expired products. Do not use or store products that was unfit for public consumption as stated by the best-before dates.
- F1.6B All food on the premises must be fit for human consumption.
- F1.7 Are foods protected from contamination?
- Observation(s): • At time of inspection, meat was observed to be placed above vegetables and frozen pre-prepared spring rolls. Meat must be stored below other foods to prevent cross contamination
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • At time of inspection, operator was unable to provide sanitizer test strips. Sanitizer test strips must be purchased and available to ensure adequate concentration of the chlorine sanitizer solution. The chlorine sanitizer solution must maintain a concentration of 200 ppm and this must be confirmed using sanitizer test strips. • At time of inspection, thermometer was not observed in the cooler labeled "cooler #1". A thermometer must be available in each cooler to monitor temperature processes.
- 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): • At time of inspection, sanitizer solution was not readily available. Sanitizer solution must be available and kept at the correct sanitizing concentration. • At time of inspection, dishwasher temperature was below the adequate temperature required to provide sufficient sanitizing action. The dishwasher temperature was monitored at 12:04 pm, 12:15 pm, and and 1:24 pm to determine if it able to reach the appropriate temperature, but it was found to be below the required temperature. The dishwasher must be able to provide sanitizing action to remove contamination. Operator is to wash the equipment and utensils in the dishwasher and then sanitize in a sanitizing sink. The operator has been told to keep hourly temperature and sanitizer concentration to ensure compliance. The dishwasher temperature must be corrected immediately.
- F2.3A Mechanical dishwasher/glasswasher 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • At time of inspection, operator was unable to provide the Food Safety Plan, including temperature logs. the operator must have written food handling procedures that include all potentially hazardous foods and this plan must be available on-site at all times.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • At time of inspection, operator was unable to provide the Sanitation Plan, including sanitation logs. the operator must have written sanitation procedures that include cleaning and sanitation requirements for the establishment and all equipment and utensils. This plan must be available on-site at all times.
- 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.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): • FoodSafe certification provided by the operator has expired. Operator must have valid FoodSafe certification or equivalent training. Operator is to notify the EHO once they have completed FoodSafe training and received their certification.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Purchase chlorine sanitizer test strips so that the concentration of the bleach (chlorine) sanitizer can be checked to ensure that the correct concentration is being used; maintain a concentration of 200 ppm chlorine bleach in spray bottles and wipe cloth pail. Correct by February 14, 2020.
- 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): • Do not use laundry detergent for washing pots, pans, utensils or dishes. Remove the laundry detergent from the dish wash area and replace with a proper dish wash soap that is designed for effective and safe dish washing. Correct right away.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): • Chicken was found to be thawing on the counter by the rear sinks; this is not an approved method for the thawing of poultry, meats, or seafood (all potentially hazardous foods). The chicken was discarded at the time of inspection. All potentially hazardous foods must be thawed using one of the following methods: 1. In the walk-in cooler 2. In a microwave, following the manufacturer's instructions 3. In the sink under cold running water • Expired tofu products stored in the walk-in cooler were discarded at the time of inspection; do not use or store products that have expired (past Best Before Dates).
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The hand wash sink in the kitchen must be re-supplied with liquid hand soap and paper towels. Correct right away.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • At the time of inspection a cleaning and sanitizing schedule was not seen in the kitchen. Develop a written cleaning and sanitizing schedule for the routine cleaning and sanitizing of all food preparation surfaces, equipment etc. in the facility. Complete by February 21, 2020.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): a) All portions of the hot buffet tables must be set to a temperature setting so that all foods are held at a temperature of 60° C or hotter. At the time of inspection food temperatures were too low. +++Correct right away+++
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): a) At the time of inspection meats and seafood were being cooled at room temperature. All potentially hazardous hot foods must be cooled quickly and then placed into the walk-in cooler; the staff are not monitoring cooling temperatures of the foods. Cool all foods quickly; follow the procedures of the "cooling curve" (see cooling curve in below comment). +++Correct cooling procedures right away+++
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): a) At the time of inspection a large quantity of different meats were thawing on the counter in the rear of the kitchen; the meats were being thawed at room temperature and were not stored in proper containers. It is not permitted to thaw meats at room temperature; you must plan ahead and thaw all meats in the walk-in cooler (this may take 1-2 days). All thawing meats must be placed in plastic tubs during the thawing process, and do no mix the meats together while thawing, keep them separated. Failure to follow the proper and safe methods for thawing meats can result in the meats being discarded by the health inspector and/or the closure of the kitchen until proper methods are followed. +++Correct procedures right away+++
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) Remove the broken chest freezer that is in the waitress station; this freezer must be removed from the restaurant. At the time of inspection the freezer contained rotten foods and had moulds growing inside. +++Correct right away+++
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): a) All coolers must have a thermometer for monitoring cooler temperatures; all coolers must be checked daily to ensure that they are maintaining a temperature of 4 C (40 F) or colder. Read the food safety plan posted on the walk-in cooler door for all temperatures that require checking. b) The digital thermometer that was shown at the time of inspection was not working and is not the correct type of thermometer for monitoring food temperatures, Obtain a proper probe thermometer for probing foods and a thermometer for each cooler; these can be purchased in a grocery store. Complete by December 5, 2017.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 3 - Are proper cooling procedures followed?
- Observation(s): a) At the time of inspection raw pork was stored in the kitchen steam table; the temperature of the pork ranged from 18° C to 42° C (64° F to 108 ° F). This is improper storage of raw meats; these temperatures indicate that the raw meat has been improperly held for an extended period of time. all raw meats are to be kept at a temperature of 4 ° C or colder. b) Do not store raw meats in the steam table or any other hot holding unit. c) discussed with chef at the time of inspection.
- 3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Do not thaw meats in the sink unless it is under cold running water. Try to thaw all meats in the cooler. This was corrected during inspection 2. Note reminders below:
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 4.3 - Potentially hazardous frozen food must be maintained at -18°C or colder.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions