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Don Forsyth Beach House Concession

Angus Horne St Blue River BC V0E 1J0 · Restaurant - Food Service

4 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    4 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Once existing fluorescent bulbs are not longer operational, please replace with shatterproof bulbs or sleeve guards.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): • Paper towel dispenser to be re-installed or provide a counter top dispenser. At the time of inspection - dispenser was broken and paper towel was not on a dispenser.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Please post updated food safety plan - Health Officer to email plan.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • Please posted updated sanitation plan information - Health Officer to email plan.
      • 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.
  3. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): 1) Test strips to be supplied for quats and bleach sanitizer if both are used in facility for sanitizing food contact surfaces. Please provide a photo of strips when received.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Food Safety Plan not located onsite. Please post the food safety plan that I email.
  4. Monitoring

    4 infractions

    • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): 1) Hat or hair restraint for staff member - discussed at time of inspection, staff member to provide hair restraint, hair restraint provided at the time of inspection. RESOLVED.
      • F1.5D - Employees involved in food preparation must ensure food is not contaminated by hair.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): 1) Do not store utensils in the sanitizing solution unless you are letting them sit in solution for a minimum 1-2 minutes, then air drying/drying before contacting food. Liquid sanitizer must air dry before coming into contact with food as it can leave liquid sanitizer residue on the food and potentially contaminate the food. Discussed and resolved at the time of inspection.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): 1) Line prep cooler not working at time of inspection. Limited items kept on ice in the cooler until the unit is repaired (part on order). Contact EHO when unit is repaired.
      • F3.4B - 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.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): 1) Temperature logs must be kept 1x minimum daily for all: coolers, freezers, hot holding (gravy). I will email temperature logs tomorrow. Please begin keeping logs and scan/email me a copy on date noted above.