Diamond Steak & Seafood House
8903 Main St Osoyoos BC V0H 1V0 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure there are chlorine test strips available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Please seal the small gap at the front door.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): In the long term aim to replace unsealed wood shelving/walls in the walk-in freezer with material that is smooth, durable, and easily cleanable. Ensure food packages are stored at least 6 inches off of the floor on a cleanable surface. Knife holder/rack does not appear to be easily cleanable. Please install a commercial knife holder/rack that is easily cleanable.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Food prep sink is also used as a handwashing sink. There is a sink basin near the cookline however this sink is used by front of house staff as a water pitcher refill station. In the long term, a dedicated handwashing sink must be installed near the cookline (outside the bathroom). A dedicated handwashing sink should not also be used for food prep or dishwashing. Operator noted there are challenges to install another sink due to limited space. Note: A bathroom sink should not be used as a general handwashing sink for kitchen staff while they are on the cookline. Washrooms may harbor pathogens on various surfaces (e.g. faucet handles, door knobs, etc.). After staff wash their hands in the washroom sink they must wash their hands again when entering the kitchen space.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test strips available on site. Ensure to have chlorine test strips available to monitor the concentration of sanitizers in use.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure to clearly label which buckets are holding cleaners/detergents and which containers are holding chlorine (bleach) solution. Do not mix the chemicals. Some containers labelled sanitizer had cleaner inside of them. Reminder to keep lids for food containers (e.g. inside the yellow milk crate) in the water heater room stored higher off the floor to mitigate potential pest access or dust/debris getting kicked onto the lids.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Prep sink is also used as a handwashing sink. Ensure there is an easily accessible paper towel dispenser in this area. Staff washroom door is frequently left open. It appears that general handwashing occurs in the staff washroom due to its proximity to the cookline. A washroom sink should not be used as a general handwashing sink for kitchen staff while they are on the cookline. Washrooms may harbor pathogens on various surfaces (e.g. faucet handles, door knobs, etc.). After staff wash their hands in the washroom they must wash their hands again when entering the kitchen at a dedicated handwashing sink. There is another sink basin near the cookline however this sink is being used by front of house staff as a water pitcher refill station. In the long term, a dedicated handwashing sink must be installed near the cookline area. A dedicated handwashing sink should not also be used for prep and/or dishwashing. Please provide a reasonable timeline for when this can be addressed. Further discussion to occur with operator.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): once bags of food are open they need to be put in pest proof containers chemicals and cleaners need to be stored away from food products to prevent any type of contamination if there are any leaks or spills
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): ensure all products are in pest proof containers once opened and all containers are properly covered
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): walk in freezer needs a lot of reorganization. it is not even possible to walk into the walk in freezer. Freezer should be organized in such a way that it is easy to put product away when shipment arrives and is set up in a fashion that will allow you to easily have product rotation (first in first out)
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): walk in cooler is completely full. This is a large space and needs to be completely reorganized so you can easily walk around as well as store all new incoming product. New shelving may be needed and/or new containers needed so everything can fit on the shelves nicely. ensure raw meats are stored only in one area or at the very bottom of shelves to prevent contamination on other products
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): lid for ice machine has been ordered but waiting to be delivered and installed dishwasher gauge is inaccurate. showing 77C at rinse temperature but test strip is showing proper temperatures
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): grease trap is to be installed outside so flooring at the backdoor will be redone at the same time.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Ice dispenser in the kitchen is held together by duct tape, ensure that the lid is replaced to allow for proper cleaning of the equipment
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Ensure sauces are not placed below the sink after cooking Ensure raw vegetable containers are placed away from the dirty dishes area Ensure foods in cooler are covered at all times
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Floor is cracked at the point where the backdoor meets the ground, ensure door sweep is added to continue to keep pests out Unfinished wood is an inappropriate material for shelving
- 14.12 - The premises must be protected against entry of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Ensure soap in addition to the sanitizer already installed is in place in the bar area
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): ensure roast is only taken out of the cooler when needed - food can only be left at room temperature for 2 hours; take out what is needed and discard the rest if not used up
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions