Deadwood Junction
502 Dundee St Greenwood BC V0H 1J0 · Restaurant - Food Service
15 inspections
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Pest droppings noted in same cupboard and near the sheeter again. Clean droppings up safely (see health link resource) Hire a professional pest control company to service the facility. Most foods are stored in pest proof containers (e.g. hard plastic). Operator sets own physical traps on site. Notes: -Ensure hard to reach areas (e.g. under sheeter and behind containers) are cleaned more frequently to limit food debris available for pests -See other suggestions for pest mitigation in healthlink resource
- 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): Remove plants from food prep table. Bare wood shelving above ice machine. Make sure shelving is smooth, durable, and easily cleanable. Used wiping cloths observed left out of sanitizer solution. Store wiping cloths in a sanitizer solution when not in immediate use. Change solution every 2 hours or sooner if it looks cloudy or dirty. Look for manufacturer manual for the dough sheeter model and send to area EHO. Discussion on ice cream scoop storage. Ice cream scoops can be stored in ice cream containers and then cleaned and sanitized at the end of the day. Some food debris dripped onto ice machine. Please clean the outside of the ice machine.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Install a paper towel holder onto the wall closer to the three compartment sink. One compartment of a three compartment sink is being used as a handwashing sink in two food prep areas in back of house. Discussion on installing a dedicated handwashing sink in these areas in the long term. Space is limited.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Small amount of pest droppings noted in one cupboard and near the sheeter. Clean droppings up safely (see health link resource) Keep foods stored in pest proof containers (e.g. hard plastic). Operator sets own physical traps on site. One outer doorway has sunlight visible underneath it. Install weather stripping on this doorway. Assess other outer doorways for gaps and seal them as well. Notes: -Ensure hard to reach areas (e.g. under sheeter and behind containers) are cleaned more frequently to limit food debris available for pests -See other suggestions for pest mitigation in healthlink resource
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Install thermometers in fridges where missing. Chlorine test strips are available on site.
- 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): 3 compartment sink method used for dishwashing. Chlorine concentration in spray bottle was above 200 ppm. A fresh solution between100-200 ppm was made during the inspection. Chlorine concentration in sanitizer bucket was 0 ppm. Solution was dumped. Staff were told to change the sanitizer solution and cloths at least every 2 hours or sooner if the solution appeared dirty/cloudy. Verify the concentration using sanitizer test strips.
- 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): Ice cream scoops were observed stored in stagnant water. Ice cream scoops should be stored under running water (e.g. dipper well), or other approved method (see dipper well alternatives document). Wooden surfaces under dough sheeter have been resurfaced/painted to be smooth, durable, and easily cleanable. Please do the same for any other surfaces in this area that may be exposed to food debris. Surfaces in the outdoor portion of facility need to be smooth, durable, and easily cleanable. This includes the walls, ceiling, floors, and tables. This is especially important for surfaces near cooking equipment such as the grills and fryer. Some food debris noted on portions of ice machine and small fridge in same area. Please clean the ice machine and the small fridge to remove built up food debris. Please provide confirmation that light bulbs in the food prep area (just before going to the outdoor section of the facility) are shatterproof or have shatterproof sleeves.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are available on site. Observation: Some fridges appear to be missing internal thermometers (e.g. fridge #10, milk fridge) Corrective Action: Install thermometers in fridges where missing.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Wooden surfaces above and below dough sheeter are not smooth, durable, and easily cleanable (e.g. should not absorb moisture). Corrective Action: Ensure the surfaces in this area are made to be smooth, durable, and easily cleanable. Reminder to store ice scoops in a clean sanitized container not directly on top of the ice machine.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Operator does not have valid FOODSAFE certificate. Corrective Action: Ensure valid FOODSAFE or equivalent certificate is available for operator and ensure that in the absence of the operator at least one employee on site has valid FOODSAFE or equivalent training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Overall all cold holding units that hold potentially hazardous foods maintain within required temperature parameters of 4C or below. However, the baked goods/pastry display cooler was reading high at the time of inspection. Operator advised items are replenished quickly. - Ensure cooler is repaired to maintain adequate temperature of 4C or below. In the meantime, if items have not been turned over within a 2 hour window, they must be stored in another cold holding unit. Hot holding: Chili was being hot held above 60C at the time of inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Display coolers in front serving area containing potentially hazardous food items are not cold enough. Store food elsewhere until temperatures are corrected.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer in spray bottled in back kitchen area not at correct level.
- 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): Wiping cloths in front end must be stored in a sanitizer solution when not in use.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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): Facility does have test strips for Quats but not bleach.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): One cooler was a slightly warm but temperature was corrected at time of inspection. One of two soup warmers was not warm enough, temperature and been recently reduced by too much. Suggest operator store thermometer nearby for monitoring.
- F1.2C Potentially hazardous foods must be transported at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- 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): Sanitizer solution in third sink in cafe area not adequate - recommend using concentration test strips to ensure sanitizer concentration is accurate.
- 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?
- 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): Staff not using correct manual dish wash and sanitize methods - refer to instructions in poster provided for kitchen. Warewashing sinks are not sized to allow for immersion of pots pans etc. in sanitizer solution. Bigger sinks and or dishwasher is necessary.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Recommend dish pit area to service bakery, cafe and kitchen be created which has the capacity to wash and sanitize all items.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Eggs were being stored at ambient temperature in excess of 2 hours. Measured at 21-24C at the time of inspection - CDI Operator voluntarily discarded product. Ensure that potentially hazardous foods are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Refrigeration units measured at or below 4C at the time of inspection. Units had working, accurate thermometers.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): 1. Rodent droppings were present in the hard-to-reach areas in the facility (behind and below equipment, around the walls and corners in the bakery area etc). Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes (use steel wool) 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer was too concentrated at the time of inspection. Sanitizers must be at the appropriate concentrations (bleach 100 ppm -> 1/2 tsp bleach per L of water, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces without leaving residues or corroding surfaces. Refresh solutions as needed.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Packaged raw ground meat stored in standing cooler was leaking fluids at the time of inspection. Store foods in a manner that prevents contamination from occurring. Clean and sanitize the affected area and store the meat in a container to catch any leaks. 2. Packaged cooked meats were being stored next to raw meats in the standing cooler at the time of inspection. Cooked meats did not appear to be contaminated by leaking fluids - CDI When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Facility uses 3 compartment sink method in front end to clean and sanitize dishware. Sanitizer used for 3 comp. sink method is QUATS. Facility is using a QUATS that is intended for mechanical dishwashers. Ensure to use sanitizers as per their intended use. Follow the manufacturers instructions on mixing to ensure that they are at the appropriate concentration (bleach 100 ppm, QUATS: 200 ppm). 2. No test strips were available onsite at the time of inspection. Purchase appropriate test strips to verify sanitizer concentrations. Take corrective actions as needed. 3. Sanitizers in buckets (for wiping clothes) were a mix of soap, bleach, and water. Do not mix sanitizer with soap as soap can interfere with the sanitizers efficacy. Use the following method: - Remove dirt, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. Verify the concentration of the sanitizers with test strips. 4. Sanitizers in bottles (bleach) in the back end were too concentrated at the time of inspection - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. Reminder: To prevent the contamination of foods and surfaces, wiping cloths must either: - Be stored in a sanitizer solution at an acceptable concentration in between use; or - Be changed out every 2 hours
- 8.3 - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Raw eggs (some cracked and leaking) were being stored over veggies in the standing cooler in the back end at the time of inspection - CDI When storing foods in the refrigeration units, use the following shelving system: - Ready-to-eat foods (that have no further cooking steps) on the top shelves - Cooked potentially hazardous foods on the middle shelves - Raw potentially hazardous foods on the bottom shelves Discard any foods that may have been contaminated. 2. Fly trap was being hung over a main processing in the back end at the time of inspection. Remove/relocate the fly trap. Ensure that it is not hung over areas where foods are handled/processed to prevent the contamination of foods.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 9.3 - Ready to eat foods must be handled/displayed in a manner that prevents cross contamination.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The interior of the ice machine requires cleaning. Regularly clean, sanitize, and maintain equipment to keep them in good working condition and to prevent the contamination of foods.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was obstructed and was being used for processing at the time of inspection - CDI Use the handsink only for handwashing. Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Still has stock of Parkay margarine left.
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Monitoring
2 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Keep scoop handles out of ice
- 19 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): margarine too high I use up and replace
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions