Eagle River Golf & Country Club
1450 Trans-Canada Hwy Sicamous BC V0E 2V0 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The operator wasn't present to request this, but i have noted that this is a long outstanding infraction. Please send us a copy of this within the next 30 days. I have sent you information to assist you via email.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The operator wasn't present to request this, but i have noted that this is a long outstanding infraction. Please send us a copy of this within the next 30 days. I have sent you information to assist you via email.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Chlorine is the primary chemical sanitizer for manual warewashing and general surface use. Please obtain chlorine test strips in order to monitor that solution is made to the required level to achieve sanitation but will not leave a chemical residue upon airdrying (100-200ppm required). Some test strips were provided at the time of inspection and their use and required color profile was demonstrated. 2. The dishwasher gauge does not seem to be reliable with its indication of wash and rinse temperatures. Please either fix the gauge so that wash and rinse minimums (150F and 180F, respectively) can be accurately assessed at each cycle. Alternatively, purchase a waterproof maximum temperature registering thermometer to provide an evaluation of the plate temperature. Minimum temperature required for sanitation using this method is 71°C, with an ideal temperature being closer to 74°C. A reference to this type of thermometer is being provided by email.
- 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.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): 9 steaks were being thawed on the countertop. Surface temperature was measured at 3-4°C at the time of inspection. As discussed, please thaw in the fridge. Alternative approved thawing methods are under cold running water or if for immediate use, using a microwave. Steaks were returned to cold storage at the time of inspection. This item is being marked as CDI--corrected during inspection.
- 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): 1. The fry cutter is observed to have dried organic debris. Please ensure all food processing implements are cleaned and sanitized after use. When in continous use, this is to be completed at least every 4 hours. As discussed, the wood backing for mounting the fry cutter is porous and difficult to clean. Please scrub and sanitize, allow to dry, then apply a vinyl sheet to facilitate further cleaning and sanitizing measures. 2. Ice machine has some buildup along the lip of the ice dispenser. Operator indicated that the machine is fully cleaned and flushed four times per year and is due at the end of July. Due to the observed build-up, please expedite this next cleaning. As discussed, a sanitizing solution of 20ml unscented bleach to 1 litre of water should also be applied after cleaning to sanitize. Scoop storage method and cleaning frequency was also reviewed for improvement.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please use the provided guidance document to complete a written food safety plan.
- 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): Please use the provided guidance document to complete a written sanitation 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.
- 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
0 infractions