Denny's Restaurant Revelstoke
1891 Fraser Dr Revelstoke BC V0E 2S0 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The general sanitation of floors, walls, ceilings and equipment needs to be improved. There is a deep cleaning needed under and around equipment, walls and ceilings. This should be done AT LEAST 2 to 3 times per year.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of the refrigerator containing milk measured at 7 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at 4 °C or below. Repair or adjust the refrigerator temperature to ensure that food items are maintained at 4 °C or below.
- 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): The overall cleanliness of the facility requires improvement, including the floors and walls behind equipment on the cooking line. The facility must be maintained in a clean condition, as grease and debris buildup can contribute to unsanitary conditions that promote the harbouring of pests. Routinely conduct deep cleaning under and around equipment.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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): The general maintenance of the facility was good, but they need to repair entry eavestrough and drainage to prevent a slipping hazard; repair trim in dry storage room; repair prep coolers (3); install backflow preventers on janitorial basin taps; and replace ceiling plate cover in walk-in cooler. There is also a need for better deep cleaning on a more regular basis (noted in previous inspection report also). The floors and walls behind equipment on cooking line need cleaning (at least quarterly); and the dry storage shelving also need cleaning.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A strategy needs to be developed to clean behind the grills. Manager indicated that the gas lines are not long enough. Either new longer flexible gas line need to be installed or a professional needs to be brought in to clean the area regularly.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The area behind the grills is not being cleaned frequently enough and there is an accumulation of grease and food debris.
- F2.3C Clean in place warewashing procedures 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. Lights in the dry storage area are burnt out. 2. The handwash sink spigot had duck tape put around it and bacteria and dirt will accumulate. 3. Hand contact areas such as door frames and light switches showing evidence of hand prints and dirt.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Egg station cooler was measured at 50°F. Liquid egg mix in upper insert was probed at 48°F. All PHFs from this station was requested to be discarded at the time of inspection. Operator must take action to ensure that products at this station are maintained at temperatures of 40°F or colder. Routine daily temperature records appear to indicate that this condition is achieved, however, more frequent monitoring should be implemented to ensure this is consistently achieved during the day under norms of use. As discussed, this station has previously been observed to be challenged in terms of maintaining satisfactory temperatures. Any operational conditions that may be necessary to ensure proper temperature control (eg. closing of cooler lids between orders) is to be reviewed for consistent implementation. Please provide temperature records for verification that this station is keeping satisfactory temperatures- a reading must be provided for midday operations.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): A staff member was observed to use the washroom facility and not wash his hands at the handwash station immediately outside the room. Staff proceeded to indicate that he washed his hands at a different sink (this could not be verified). Please ensure all staff use the appropriate handwashing stations and are washing hands at the appropriate frequency to prevent contamination.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. A number of flies was observed inside the premises near the back entrance. Please take additional measures to eradicate the flies and prevent entry. 2. Please improve cleanliness of the outside garbage collection area (power washing of floors, oil residue on containers) and take measures to remove any ponding water at the doorway to reduce pest attractants. Please provide PCO report for August for review. No activity was observed for June PCO report but some probable droppings were noted around the premises. However, due to compromised sanitation state, it is hard to determine whether these are rodent droppings or debris build-up.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall cleanliness and sanitation of premises requires significant improvement. There is significant build-up in and on equipment, more than could be reasonably expected from a fully operational kitchen. Build-up shows signs of lack of consciousness to maintaining cleanliness during operations. Areas of focal attention must include but are not limited to: -grill area (inside equipment, cooler tracks and prep area, between equipment (significant buildup observed on sides of equipment), underneath equipment and especially at floor/wall junctions -heavily soiled wiping cloths solution was observed at the cooking line with no residual detected--corrected during inspection. -cleanliness of floors and underneath racks in both walk-in fridge and freezer -foods must be kept off the floor at all times to prevent contamination and facilitate cleaning -dry storage shelving and floors -Warewashing/dishpit area has significant black mold build-up in corners/crevices/undersides of shelving and at the junctions of wall/stainless splashguards. -floor drains -any water conditions in the ceiling (customer had concerns about an observable mold condition related to a dining room area). Manager informed that this was due to condensation from pipes and has already been addressed. Panel appears to have been replaced. Please continue to watch for any moisture conditions and address at the source. Ensure staff are properly trained in the use of the probe thermometer to assess cooking temperatures in order to obtain an accurate measurement. This process must not contaminate foods with chemical residue (staff was observed to probe food directly with probe thermometer carrying fresh sanitizer). Management corrected this with staff at the time of review. Contaminated product was discarded.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Management was not able to provide written documentation that would adequately reflect the legislated requirements of a written food safety plan. Please ensure a printed copy is in place. An online document that meets all the indicated requirements and is accessible to staff at all times would also suffice. This was insufficiently demonstrated.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Management was not able to provide written documentation that would adequately reflect the legislated requirements of a written sanitation plan. Please ensure a printed copy is in place. An online document that meets all the indicated requirements and is accessible to staff at all times would also suffice. This was insufficiently demonstrated.
- 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
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. The cold station closest to handsink in which pancake batter, garlic spread, cut vegetables was being stored was measured at 14°C. All products were discarded at the time of inspection with the exception of pickles and leafy greens. This unit had been marked for servicing by management. As discussed, please do not use cold storage units that have been unreliable in maintaining adequate temperatures to store potentially hazardous foods. Batter, cut vegetables, garlic spreads are all categorized as PHFs. 2. Under the grill cooler level 2 with cooked chicken and ham was measured at 7°C. Products were probed at 5°C. Records of unit for previous days had marginal readings (42-47°F). Readings over last two days were not available for review. As discussed, monitor unit closely and take corrective action as needed.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Cold station closest to kitchen handwash station is not maintaining required cold storage temperature. Manager was required to put the unit out of service at the time of inspection and inform staff--signage to be posted. Please provide service report and temperature reading once repaired. 2. The fans of the cooler for the egg station are coated with organics and food debris. Keep all fans/condensers clean to ensure unit works efficiently. 3. A new sensing probe is required for the probe thermometer. Current unit is severely bent and twisted out of shape. Ensure calibration is completed daily. 3. Select fluorescent light panels do not have shatterproof covers or tubes with end caps. Install proper covers. In the interim, covers can be moved from lights in less critical (non food prep) locations to the ones in the main kitchen space. Please check whether there is a backflow preventer in place at the mop station for the hose connections. Install backflow preventer if not in place. Also look at getting leak in ice well for server station repaired.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): December 2016 PCO report indicates rodent activity in the ceiling. Pest control contract is currently on a quarterly visit. Monthly visits should be contracted to better control any existing activity and improve monitoring of activity, especially given there is currently a fairly active rodent population in Revelstoke. A poison bait trap was noted in the dry storage room. Poisons/baits are not permissible inside a food premises. Poison trap was discarded at the time of visit.
- F2.2A - The premises must be maintained free of pests.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Bulk bag of flour is open and exposed in back dry storage area. Scoop is left in bulk product. Ensure all foods are stored in a manner to protect from contamination. Do not leave scoops in bulk products as handles serve as a possible medium for cross-contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Cleaniness under and behind equipment is better since last visit, but overall improvement is still needed. Continue to work on building an effective routine to control build-up and maintain the cooking/prep line as well as hard to clean areas in a sanitary manner. 2. Dripping (brownish) fluid is noted under the ice well in the beverage server station. An insert is being used to collect the drippings while a plastic sheet is being used to direct it away from electrical. This is not a solution and needs a permanent fix. 3. Select light shields are broken. Select light tubes do not have end caps. Please install end caps or light shields. 4. Dishpit backsplash edges still require caulking to prevent moisture and organic seepage. Clean thoroughly underneath counters following caulking to remove current grime and staining. 5. There is exposed wood where piping extrudes in the dishpit area. All exposed wall/wood must be cleaned and properly sealed so that there is a smooth surface that is easy to clean and non-pervious to moisture. 6. Select floor tiles are missing. Replace. 7. An air intake panel is missing. Replace. 8. Carpeting downstairs that were impacted by the flooding must be removed and discarded as they cannot be properly cleaned. 9. All dipper well units are serviced by flowing warm water (measured at ~110°F). This is within the danger zone temperature of 40°F-140°F and is not recommended even if utensils are replaced every 4 hours. Dipper wells should be serviced with cold running water.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel and suitable dispensing unit is missing in Bar One. Liquid soap dispenser is empty.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dipper wells for utensil storage (x3) have warm water flow (ranging from temperatures of 30-45°C). This is a danger zone temperature range. Dipper wells must have cold water flow (4°C or less) or hot water flow (60°C or hotter). Units were turned off at the time of inspection and utensils to be cleaned and sanitized in a routine manner as per conventional warewashing procedures in the interim until setting can be changed. Note: at 5pm, general manager indicated by email that plumber has adjusted hot water tank to increase water temperature to dipper wells. Readings are at 142F.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): An approximately 3/4" gap is noted under the back receiving door. Please install stripping to eliminate all gaps in order to deter pest entry.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Dipper well at sundae/smoothie station was running with water between measured at 42°C. It was discussed that dipper wells must be maintained at temperatures of >60°C or ≤4°C to prevent microbial growth. This was corrected at the time of inspection.
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): Please ensure liquid soap is provided for staff for handwashing in the Bar One Lounge area. This was corrected at the time of inspection.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Quat solution at front end for wiping cloth was <50ppm (should be 200ppm). Solution was changed at the time of inspection. It is recommended that each batch of solution is checked for proper concentration at the point of filling. Change solution each shift or more frequently if necessary.
- 14.1 - Is the premises in good repair?
- Observation(s): A few fluorescent light panels were cracked/broken or missing. The panel above the ice machine was missing and the importance of replacing this panel immediately was discussed. Please replace other panels once your order arrives.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
1 infraction
- Is the premises construction and layout unchanged?
- Observation(s): Renovations have been completed for the dining area. No changes have been made to the kitchen/servery areas. Please note for future reference that all plans for change must be approved first by the health authority prior to any construction/alteration. No concerns were noted.
- 1 Observation, Low Severity of Consequences : Changes to the premises must not be made without approval of plans and specifications.
- Is the premises construction and layout unchanged?