Earl's Restaurant - Vernon

101-3101 Hwy 6 Vernon BC V1T 9H6 · Restaurant - Food Service

11 inspections

1. MonitoringJan 14, 2026

   4 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B(1): Some food in the line cooler was measured at 9°C. Temperatures are variable. Recurring infraction. Corrective Action: Adjust or service the cooler so food is held at 1-3°C in all sections. Reduce stock and cover top inserts as needed. Measure and record internal temperatures of food in the top section as part of routine monitoring. F1.2B(2): Food in the walk-in cooler was measured at 6°C. Corrective Action: Adjust or service the unit so it maintains food at 1-3°C in all sections. F1.2B(3): Food on ice at the sushi station was measured at 6°C. Corrective Action: Keep food at 1-3°C. Ensure the ice-bath contains water and is at a level equal to the amount of food in each insert. Discard any potentially hazardous food stored at 4-60°C for 2 hours or longer.
     • 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): F1.5A: Observed an employee rinsing gloved hands during food preparation. Corrective Action: Do not wash or rinse gloves. Once they become soiled or contaminated, discard the current pair, wash hands thoroughly, and put on clean gloves. Change gloves frequently, every 2 hours or more often as needed. Use paper towel to shut off the tap after handwashing.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A: Some tongs are in poor condition. Corrective Action: Discard the affected tongs. F2.5B: Inadequate sanitation in some areas: • Line cooler interior • Walk-in cooler (spillage) • Undercounter cooler at server alley (door gaskets) • Some hard to reach spaces Corrective Action: Clean the areas identified. Ensure the ice machine is cleaned at the regular frequency. Continue to pull out cooking equipment and clean behind as normal. F2.5C: Some food handlers keep cloths in their pockets. Used cloths are left out on work surfaces. Corrective Action: Do not store cloths in contact with aprons or clothing. Keep wiping cloths immersed in sanitizer solution at 200 ppm Quat between uses. Replace cloths and solution every 2 hours or when tested below 200 ppm. Cloths for handling hot items must be kept clean and dry on a neutral surface. F2.5G: The hot holding unit is close to the primary hand sink (new installation). Corrective Action: Move the unit further away from the hand sink. F2.5K: Observed one set of tongs upside down in a container of raw chicken in the line cooler, with the handle in contact with the chicken. Cross-contamination hazard. Corrective Action: Clean and sanitize the tongs. Store them in a separate container inside the cooler, or take other measures to ensure the handles are not contaminated. Clean and sanitize in-use ice cream scoops and their storage container every 2-4 hours; same for the sushi knife.
     • 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.
     • F2.5G 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): F2.7: Soap and paper towel are not available at the bar hand sink. Corrective Action: Provide soap in a pump bottle and paper towel in an enclosed, tabletop dispenser or standing holder at the sink. F2.7C: The paper towel dispenser at the server hand sink is not working. Corrective Action: Repair or replace the dispenser. F2.7E(1): There is a garbage bin obstructing access to the primary hand sink. Corrective Action: Move the garbage bin. Ensure the hand sink is clear and accessible at all times. F2.7E(2): Water does not drain from the primary hand sink at a normal rate. Corrective Action: Repair or maintain the sink so wastewater drains freely and does not accumulate.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
     • F2.7E Handwashing stations must remain accessible at all times.
2. MonitoringOct 31, 2024

   6 infractions

   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): There were 2 soups in the warmer with cream soup at 45C and mushroom soup at 55C. The warmer was on, and the cook indicated that the soups are reheated on stove and then transferred to the warmer. He removed to stove to reheat and turned up the warmer as soon as i pointed this out.
     • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): - QUATS for food contact surfaces dispensed in dish pit, but the test strips expired in 2020 - chlorine used in low temp dishwasher and no test strips available in dish pit
     • 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): 1 - several sanitizer bottles on cooking line not labelled and tested at 0ppm QUATs and 0ppm chlorine. They were advised that these should be dumped, refilled AND tested at least daily. - tested the sanitizer dispenser in dish pit at 200ppm QUATS, and low temp dishwasher at 0ppm chlorine - recommended sani-pails with wiping rags stored in product over sani-spray bottles (but both are acceptable) 2 - dishwasher also had what appeared to be a booster heater and so tested final rinse temp at 64C (not a high temp) The executive chef was instructed on DAILY start-up tasks including check scrap tray clean, check chemical levels (3), run machine to verify hot water wash and test for chlorine in rinse (e.g., on dish rack or rack shelf). 3 - Executive chef asked about storing tongs on cooking line in sanitizer. I discussed with district EHO, and he indicated that there were too many food safety risks associated with this approach. 4 - The floors and walls under and behind cooking equipment and prep tables were unclean, there should be deep clean involving pulling equipment away from the walls at least 3 or 4 times per year.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): 1 - prep knives on cooking line stored in slots or between equipment, and both areas observed to be unclean. Suggested magnetic knife holders as a better option. 2 - walk-in cooler concrete floor is deteriorated (heavily pitted) and unclean 3 - walk in liquor cooler walls and ceiling appear to have mould growth on them 4 - air supply vents and light covers over cooking area had heavy dust build-up. Suggest ensuring that filters are installed on ventilation system, properly sized, and changed regularly.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): The cooking line and prep areas are a narrow corridor that run the length of the restaurant, and the designated handsink is at the opposite end of this approximately 30' corridor from the cooking line. It would be very difficult and inconvenient to access this sink especially during busier periods when the kitchen is fully staffed and there is less time. There needs to be another handsink installed that is much more accessible. I would suggest between the food prep and cooking areas.
     • F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
3. MonitoringNov 23, 2022

   6 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B(1): Food stored near the center of the line cooler (near salad mix compartments) was measured at 10°C. Recurring infraction. Recent alterations to the unit have not resolved the issue. Corrective Action: Store only enough product in the top inserts to be consumed within 2 hours. Monitor internal food temperature every 1-2 hours. Discard any potentially hazardous food held between 4°C and 60°C for 2 hours. Repair or service the line cooler so food is maintained at 4°C or colder at all points in the unit. F1.2B(2): Some food stored over ice at the sushi prep area was measured at 7°C. The ice-water bath does not have sufficient contact with all inserts to promote even cooling. Food temperature is not monitored at this station. Corrective Action: Replenish the ice. Ensure the stored product returns to 4°C or colder. Submerge food inserts in a 50-50 ice-water bath so the majority of the exterior surface of the insert is in contact with ice-water. Monitor internal food temperature with a sanitized probe thermometer every 1-2 hours. Discard potentially hazardous food held between 4°C and 60°C for 2 hours. F1.2B(3): Food in the walk-in cooler was measured at 6°C. Corrective Action: Adjust, repair or service the walk-in cooler so it maintains food at 4°C or colder. Note: The liquor walk-in cooler is operating at 10°C. Continue to store only shelf stable products in this cooler.
     • 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): F1.5A: Observed employee wiping hands on their apron during food preparation. Corrective Action: Avoid touching aprons or clothing. when hands are soiled, wash thoroughly. F1.5B: Observed staff storing used wiping cloths in aprons and pockets. Contamination risk. Corrective Action: Do not store wiping cloths in contact with aprons and clothing. Keep cloths immersed in sanitizer solution at 200-400 ppm Quat residual and maintain dry cloths on a clean, dry surface. Replace in-use cloths every 2-4 hours. Wash hands as needed.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B(1): Digital temperature monitoring system has been installed for the line cooler. Alternate means of temperature verification is not in place. Corrective Action: Obtain three NSF-certified refrigerator thermometers for the line cooler. Place two at either end, and one in the center. Digital monitoring systems must include a back-up in the event of malfunction and to ensure accuracy. F2.1B(2): Both thermometers in the walk-in cooler are inaccurate. Corrective Action: Obtain one new NSF-certified refrigerator thermometer for the walk-in cooler. Note: The infrared (IR) thermometer onsite is not designed for use in food premises. It is recommended to obtain a replacement IR thermometer with NSF-certification.
     • 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): F2.3D: Sanitizer solution in wiping cloth bins was measured at 100 ppm Quat residual. Corrective Action: Discard weak solution. Dispense sanitizer solution at 200-400 ppm Quat residual. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
     • 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): F2.5B: Grease and food debris accumulation present under and around cook line equipment. Corrective Action: Clean the area identified to remove grease and debris. Do so on a regular basis. F2.5G: Observed a whole lemon affixed with a loose screw to the evaporator fan cover in the liquor walk-in cooler. Physical contamination hazard. Unsanitary. Corrective Action: Discard the lemon and embedded screw. Inspect bulk lemons for other contaminants.
     • 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.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: A Sanitation Plan was not available at the time of inspection. Corrective Action: Locate or develop a Sanitation Plan. Environmental Health Officer (EHO) to provide a template.
4. MonitoringDec 30, 2021

   11 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): F1.1B: Safe internal temperatures of cooked chicken and other cooked products are not being verified prior to service. Corrective Action: Check internal temperature of cooked proteins with a sanitized probe thermometer to ensure they are fully cooked before service. Cook raw chicken to at least 74°C (165°F) to control bacteria. EHO to provide Health Canada guidance for safe cooking temperatures for meat and seafood.
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2B(1): Food stored in ice bath at sushi/appetizer prep station measured at 9°C. Ice bath is too shallow and contains no water. Corrective Action: Discard ice. Fill storage bin with equal parts ice and water. Ensure ice water covers as much surface area of food inserts as possible to maintain proper cooling. Monitor internal food temperature every 1-2 hours. Change ice bath when melted or food is measured above 4°C. F1.2B(2): Food held in plastic containers inside prep table cooler inserts, measured at 13°C. Stacking containers obstructs proper cooling. Corrective Action: Move plastic containers to alternate cooler at 4°C or colder. Do not stack containers in prep table cooler. Transfer food from original storage container to steel insert trays in top section of cooler. F1.2B(3): Bagged salad mix in prep table cooler compartment measured at 10°C. Corrective Action: Move salad mix to alternate cooler at 4°C or colder. If 4°C cannot be maintained in the cooler compartment, continue to keep salad mix in alternate cooler. F1.2B(4): Food stored in prep table cooler inserts measured at 8°C near top of insert tray. Internal temperature towards bottom of insert tray measured at 4°C. Overstocking causes unsafe storage conditions. Corrective Action: Reduce stock in top section of prep table cooler; store only enough food to be consumed within 2 hours. Highly recommend to repair or service the cooler so insert trays maintain 4°C or colder at all points, even during rush periods. F1.2B(5): Garlic butter held at room temperature. Corrective Action: Transfer garlic butter to a cooler at 4°C or colder. Store under refrigeration. Stock small quantities and do not keep at room temperature for extended periods. Discard garlic butter after 4 days (maximum) under refrigeration. Note: To ensure the safety of incoming refrigerated product, check the temperature using the IR thermometer upon receiving food from suppliers. If product arrives at an unsafe temperature, reject the shipment.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A: The time-temperature condition of food during the cooling process is not being monitored. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Monitor using a timer and sanitized probe thermometer. Use any of the following methods to speed up the cooling process: • Divide food into smaller batches • Place food in wide, shallow trays • Stir periodically to promote even cooling • Place food container over an ice bath (equal parts ice and water)
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A: Employee observed wiping hands on apron during food preparation. Corrective Action: Avoid wiping hands on aprons or clothing. when hands are soiled, wash using proper technique. F1.5B: Observed employee with soiled wiping cloth tucked into apron. This is an unsanitary practice. Corrective Action: Do not keep wiping cloths tucked into aprons or clothing. Re-usable cloths for continual use must be immersed in a sanitizer solution at 200 ppm Quat residual. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Cloths used for handling hot items must be kept clean and dry.
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A: Can of chickpeas has large dent near upper seam. Product is at risk of contamination. Corrective Action: Discard product.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B: Gap observed between the two front doors. Corrective Action: Install weather stripping or suitable material to seal the gap and ensure no daylight is visible.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3D(1): Sanitizer dispensers providing solution at 150 ppm Quat residual. Multi-quat product intended as a no-rinse sanitizer at 200-400 ppm. Corrective Action: Repair or service the kitchen and mop sink dispensers so they provide sanitizer at 200-400 ppm Quat. F2.3D(2): Sanitizer solution in wiping cloth bins measured at 0 ppm Quat residual. Corrective Action: Discard solution. Prepare new sanitizer solution at 200-400 ppm Quat. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration.
     • 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): F2.5A: Clear-plastic ice storage bin is cracked and damaged. Corrective Action: Discard the damaged bin or do not use for food storage. F2.5B: Inadequate sanitation observed. • Grease and food debris under and behind cooking equipment • Debris and loose items under tables in dishwashing area • Residue on fan covers in walk-in cooler Corrective Action: Clean the areas identified to remove grease and debris. F2.5C(1): Observed used wiping cloths left out on kitchen prep tables. Cloths support and spread bacteria if not properly stored. Corrective Action: Keep wiping cloths immersed in 200 ppm sanitizer solution at all times during operation. Ensure cloths used for handling hot items are kept clean and dry. F2.5C(2): Damp cloths used to wipe surfaces in the bar area. Sanitizer bin not provided for sanitary cloth storage. Corrective Action: Provide a sanitizer bin in the bar area to store re-usable wiping cloths. Maintain at 200-400 ppm Quat. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.5J: Light fixtures in liquor/supply storage room do not have protective covers. Corrective Action: Install shatterproof covers or shatterproof bulbs for light fixtures in the storage room. F2.5K(1): Ice cream scoop for raw chicken stored directly in raw chicken container. Lever of scoop is contaminated with raw liquid, posing a cross-contamination hazard. Corrective Action: Wash and sanitize the scoop. Store scoop in a separate clean, dry container in the cooler. Wash and sanitize scoop and its storage container daily, or more often as needed. F2.5K(2): Tongs stored directly in sanitizer solution between uses. Food debris on tongs limits sanitizer efficacy. Residual sanitizer from tongs can contaminate food. Corrective Action: Do not keep tongs immersed in sanitizer. Store tongs intended for continual use at room temperature in clean, dry containers between uses. Wash and sanitize tongs and storage containers every four hours, or more often as needed. Use separate containers to store tongs for cooked and raw product or other incompatible uses. Follow this procedure for any utensil used continually at room temperature. F2.5K(3): Food debris and residue visible on surface of cutting board storage rack near kitchen hand sink. Corrective Action: Clean and sanitize the storage rack, and any cutting board stored in the rack prior to cleaning/sanitizing.
     • 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.
     • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
     • 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): F2.7B: Soap is not available at the hand sink in the bar area. Corrective Action: Provide liquid soap in a pump bottle dispenser at the bar hand sink. F2.7C: Paper towel in a dispenser is not available at the bar hand sink. Staff often dry hands with used cloths. Corrective Action: Provide paper towel at the bar hand sink; obtain a vertical spool-type paper towel holder with a base to keep the roll elevated off work surfaces. Note: Alcohol based hand rub (hand sanitizer) is permitted for use in the bar area only if the product contains a minimum of 60% alcohol and is used when hands are not visibly dirty.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • F2.7C Handwashing station must be supplied with single-service product for drying hands.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3: A complete Food Safety Plan is not available onsite. Corrective Action: Locate Food Safety Plan and keep a copy onsite. EHO to provide guidance if new plan is required.
   • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
     • Observation(s): F3.4: Sanitation Plan is not available onsite. Corrective Action: Locate Sanitation Plan and keep a copy onsite. EHO to provide guidance if new plan is required.
5. MonitoringAug 5, 2020

   3 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A: No hot holding was occurring at the time of inspection. Soups are made to order. F1.2B - 1: The 2 left coolers with sandwich inserts on the prep line held bacon (stored below in the cooler) that was measured to be 17°C with a probe thermometer and banana peppers (stored in the inserts) that were measured to be 16°C with a probe thermometer. The cooler appeared to be insufficiently working and it was discussed with the operator that a cooler repair company would be called to have them look into repairing the cooler the next day. Potentially hazardous foods that are stored at temperatures between 4°C - 60°C can allow for the multiplication of pathogens and creation of toxins, both of which could result in illness if consumed CORRECTIVE ACTIONS: Operator moved the food products from the cooler into the walk-in cooler Operator placed inserts into ice baths Monitor potentially hazardous foods in the inserts to ensure they maintain a temperature of 4°C or colder F1.2B - 2: Opened sushi sauce, sweet chilli sauce, and fig spread were in the dry storage at room temperature that were labelled ‘refrigerate after opening’. Potentially hazardous foods that are stored at temperatures between 4°C-60°C can allow for the multiplication of pathogens and creation of toxins, both of which could result in illness if consumed CORRECTIVE ACTIONS: Move sushi sauce, sweet chilli sauce, and fig spread to a cooler that will keep them at or below 4°C Review products on shelves and ensure that opened food products are stored according to manufacturer's instructions (ie. refrigerate after opening)
     • 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): F2.3D: The sanitizing solution (QUATS) that the wiping cloths were stored in at the prep counter was measured to be 0-50ppm at the time of inspection. Discussed with operator that the solution needed to be replaced and changed more often to ensure the solution was maintained at at least 200ppm. The spray bottle holding sanitizer solution was measured at 200ppm (QUATS) Sanitizing solution that does not have the correct concentration can be ineffective in decreasing the microbial load to an acceptable level CORRECTIVE ACTIONS: Ensure the sanitizing solution used for storing wiping cloths is monitored using test strips to ensure the concentration remains at or above 200ppm. Regularly replace the solution when the concentration drops below 200ppm
     • 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): F2.5B-1: Wire shelving in the walk-in cooler was found to have mould and food residue on the shelves. The floors in the walk-in cooler had old food debris throughout the cooler and had an old burger patty in the back far corner. Unsanitary conditions on the premises can potentially lead to the contamination of food. CORRECTIVE ACTIONS: Clean wire shelving and floors in the walk-in cooler by August 19, 2020 Add cleaning of the wire shelving and floors in the walk-in cooler to a regular cleaning schedule F2.5B-2: A hole in the wall, approximately 12”x12”, surrounding a black capped pipe was under the counter in the staff area. Improperly constructed premises can serve as a harbourage area or travel route for pests CORRECTIVE ACTIONS: Repair the hole in the wall by September 9, 2020
     • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
6. MonitoringFeb 11, 2019

   7 infractions

   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A At the time of inspection, the internal temperature of the soups in the hot holding unit were measured to be ≥140 °F (60 °C). The operator informed the EHO that hot holding logs should be onsite, but they were not found onsite at the time of inspection. ACTIONS REQUIRED: • Operator to ensure soup is held above a temperature of 60 °C/140 °F or hotter at all times. ISSUE RESOLVED. • Operator to ensure hot holding logs are being maintained daily for the soups as part of the food safety plan verification. CARRIED OVER. F1.2B-1 At the time of inspection, the line coolers were measured to be 4-6 °C after the lunch rush. The operator stated that the coolers were serviced after the last inspection and are reported to now be capable of maintaining a temperature of 4 °C/40 °F or less. ISSUE RESOLVED. F1.2B-2 At the time of inspection, the top sections of the prep line coolers were measured to be 6-7 °C after the lunch rush. The inserts are being filled with a smaller portion of food in order to ensure the product is flipped over regularly. Individual insert covers are still not in place on the individual inserts, which would help to ensure the food is kept at 4 °C or less. The operator stated that the coolers were serviced after the last inspection and are reported to now be capable of maintaining a much colder temperature on the top sections of the coolers. ACTIONS REQUIRED: • Operator to obtain individual insert covers for all inserts in the two prep table tops to assist in keeping the proper temperature of 4 °C/40 °F or less, only fill each insert with the amount of food that will be used up in 2 hours (i.e. only fill part way), and if possible to move inserts to walk-in cooler overnight. ISSUE CARRIED OVER. F1.2B-3 At the time of inspection, some "refrigerate after opening" containers were observed to be out of temperature control. Operator was informed of the sauces being out of temperature control during the inspection. NEW ISSUE. ACTIONS REQUIRED: • Operator to verify and ensure any opened containers are stored according to the manufacturer's storage instructions after opening (i.e. Refrigerate after opening or no refrigeration necessary). Discuss with staff to ensure opened containers are not left at room temperature. ISSUE RESOLVED - CORRECTED DURING INSPECTION.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A & B Cooling logs were still not available to verify cooling processes and to ensure proper time/temperature criteria are reached. ISSUE CARRIED OVER. ACTIONS REQUIRED: • Operator to monitor and record temperatures for cooling procedures in temperature logs. Note: Use the "Cooling log template" temperature log provided or create your own and verify all cooling processes every 2-3 months or whenever a cooling method for a food item is first developed as part of the Food Safety Plan, or whenever a recipe or volume of food is altered as the cooling method needs to be re-tested. ISSUE CARRIED OVER. F1.3C Reheating logs were still not available to verify reheating processes and to ensure proper time/temperature criteria are reached. ISSUE CARRIED OVER. ACTIONS REQUIRED: • Operator to monitor and record temperatures for reheating procedures in temperature logs. Note: Use the "Reheating temperatures log" provided or create your own and verify reheating temperatures daily. ISSUE CARRIED OVER.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
     • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1B Accurate NSF certified thermometers still required for all cold holding equipment including freezers. Thermometer was broken in the dessert freezer at the time of inspection. ISSUE CARRIED OVER. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified thermometers for all cold holding equipment including freezers. ISSUE CARRIED OVER.
     • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B-1 At the time of the follow up inspection, it was observed that the back exterior door tends to stick and doesn't close all the way so it was again found to be left slightly open by staff several times during the inspection, which can allow the entry of pests into the kitchen area. ISSUE CARRIED OVER. ACTIONS REQUIRED: • Operator to ensure all external doors to the facility are kept tightly closed at all times to prevent the entry of pests into the facility. ISSUE CARRIED OVER. F2.2B-2 At the time of the follow up inspection, it was observed that once the back exterior door to the kitchen was closed by the EHO there was still daylight visible around and underneath the door. ISSUE CARRIED OVER. ACTIONS REQUIRED: • Operator to install door sweeps and weather stripping around the exterior kitchen door to prevent the entry of pests. ISSUE CARRIED OVER.
     • 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): F2.5B At the time of the follow up inspection, it was observed that some ceiling tiles had been replaced and the camera (located near the prep sink in the back kitchen area) had been reattached to the ceiling and had been cleaned. Some ceiling tiles were still missing, but the replacement tiles were observed onsite and just needed to be cut to size and installed after hours (located above food prep areas). ISSUE CARRIED OVER. ACTIONS REQUIRED: • Operator to replace missing ceiling tiles to prevent contamination of food and food contact surfaces located below. ISSUE CARRIED OVER. F2.5C At the time of the follow up inspection, it was observed that wiping cloths were still being stored at room temperature and not in sanitizing solution. This can allow for the growth of pathogens on the wiping cloths and re-contamination of food contact surfaces and hands. ISSUE CARRIED OVER. • It was noted that knives and tongs had been placed in buckets of sanitizer solution - good. ACTIONS REQUIRED: • Operator must ensure that wiping cloths are kept in a sanitizer solution of 200 ppm Quats at all times, and to ensure that the solution is changed every 2 hours, or earlier if lots of debris in the solution to prevent cross-contamination of food contact surfaces and hands. Set a timer to remind you when to change the buckets of sanitizer. Verify concentration with chemical test strips and record in log. ISSUE RESOLVED - CORRECTED DURING INSPECTION. F2.5D At the time of inspection, it was observed that some spray bottles containing sanitizer solution were not labelled with their contents, which can lead to accidental contamination of food/food contact surfaces or creation of toxic fumes if mixed with another chemical. NEW ISSUE. ACTIONS REQUIRED: • Operator to ensure all spray bottles are properly labelled with their contents to prevent contamination or creation of toxic fumes if mixed with another chemical. ISSUE RESOLVED - CORRECTED DURING INSPECTION.
     • 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.
     • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3A-F At the time of the follow up inspection, it was observed that the written food safety plan was available on site, however it needs to be updated to cover off the procedures for handling steaks onsite (mechanically tenderized). ISSUE CARRIED OVER. ACTIONS REQUIRED: • Update required to corporate food safety plan/menu to include potential risks for serving undercooked mechanically tenderized steaks. The Health Canada recommendations for mechanically tenderized steaks state that they should be flipped at least twice and cooked to an internal temperature of 63 °C. Customers should be informed of the potential risk for consuming undercooked mechanically tenderized steaks e.g. disclaimer on menu, etc. ISSUE CARRIED OVER. F3.3E It was observed that temperature verification logs were not up to date at the time of inspection, but are normally available for cold holding (coolers and freezers) only. Temperature verification logs are not being kept and maintained for hot holding, cooling processes, and reheating processes. ISSUE CARRIED OVER. Cooler/freezer/cooking logs were present for the main kitchen and a cooler log was present for the bar area at the time of inspection. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all coolers, freezers, and hot holding units and temperatures are recorded for all units daily. Send a copy of the logs to EHO for infraction resolution. ISSUE CARRIED OVER. • Operator to verify all cooling and reheating processes and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. ISSUE CARRIED OVER. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • 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): F3.4A-C No sanitation plan available on site during time of inspection. Template Word document to be sent. ISSUE CARRIED OVER. ACTIONS REQUIRED: • Operator to confirm sanitation plan is always available onsite and kept in a location staff are aware of and able to access. ISSUE CARRIED OVER. • If sanitation plan cannot be located, operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. ISSUE CARRIED OVER. F3.4A It was observed that sanitizer logs (i.e. Quats, chlorine, iodine) were not being kept and maintained daily. ISSUE CARRIED OVER. ACTIONS REQUIRED: • Operator to ensure that sanitizer logs (i.e. Quats, chlorine, iodine) are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. ISSUE CARRIED OVER.
     • 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.
7. MonitoringApr 16, 2018

   15 infractions

   • F1.1 Are proper cooking procedures followed?
     • Observation(s): F1.1B Cooking logs are not available to verify cooking process and to ensure proper time/temperature criteria are reached. • No cooking temperatures taken by Environmental Health Officer (EHO) at the time of inspection - no cooking observed at time of inspection. • NSF certified probe thermometer not available onsite to monitor process. • Discussed cooking procedures - most foods are cook-serve, some cook-chill-reheat-(hot hold)-serve, but no logs maintained. ACTIONS REQUIRED: • Operator to monitor and record temperatures for cooking procedures daily in temperature logs. Note: Use the "Cooking temperatures log" provided or create your own and verify temperatures daily. • Operator to ensure all foods are cooked to a minimum of 165 °F (74 °C) or the proper temperature for the food type. Please refer to "Safe Internal Cooking Temperatures Chart" and "Appendix B: Time/Temperature Control - Raw Animal Foods" attached with inspection report. Ensure proteins are cooked to the minimum temperature and time required for the particular proteins safety. Check the Health Canada website for safe internal cooking temperatures. http://healthycanadians.gc.ca/eating-nutrition/healthy-eating-saine-alimentation/safety-salubrite/tips-conseils/cook-temperatures-cuisson-tbl-eng.php Additional time/temperature control charts are found in Appendix B of the Food Retail and Food Services Code Amended 24Feb2016. http://www.hss.gov.yk.ca/pdf/foodservicescode.pdf
     • F1.1B Internal cooked food temperatures must be verified by the operator.
   • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
     • Observation(s): F1.2A Hot holding temperatures for soup were taken by the EHO at the time of inspection: • Cauliflower soup was measured to have an internal temperature of 140.36 °F (60.2 °C) JUST barely meeting the requirement of 140 °F (60 °C) or greater for hot holding after lots of stirring. • Clam chowder soup was measure to have a temperature of ~158 °F (70 °C) - good. • Hot holding logs are not available to verify hot holding process and to ensure proper time/temperature criteria are reached. ACTIONS REQUIRED: • Operator to ensure all hot held food is maintained at a temperature of 60 °C (140 °F) or greater at all times during service. Ensure your hot holding unit is pre-warmed to greater than 140 °F (60 °C) prior to putting reheated food (165 °F (74 °C) or hotter) in the equipment. • If food being hot held drops below 60 °C/140 °F for more than 2 hours then it must either be reheated rapidly to greater than 74 °C in 2 hours or less (once only) or discarded. Food must only be reheated once - remaining product must be discarded. See the "cook-hold-serve" plan with leftovers Food Safety Plan of the document “Writing a Food Safety Plan”. • Operator to monitor and record temperatures for hot holding procedures daily in temperature logs. Note: Use the "Temperature Monitoring Log - Multiple Times" temperatures log provided or create your own and verify temperatures daily. Note when using the "Temperature Monitoring Log - Multiple Times" temperatures log: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly. F1.2B-1 Line coolers were measured to be 12-15 °C at the time of inspection, although a rush period had just occurred, the coolers must be able to maintain a temperature of 4 °C (40 °F) or colder at all times. ACTIONS REQUIRED: • Operator to adjust cooler to ensure the cooler is capable of maintaining 4 °C (40 °F) or colder at all times. EHO to verify cold holding temperatures are at 40 °F (4 °C) or less for infraction resolution. F1.2B-2 Top sections of line prep coolers were measured to be 12 °C at the time of inspection. Inserts were observed to be filled very full and some foods appeared to not be turned over frequently (i.e. replaced with new foods regularly). Operator reported that foods are currently kept in inserts overnight and the large cover is only placed over the top of the prep table at night time. Keeping foods in the top section of the cooler all day and overnight, is not an ideal practice as the top sections of the line prep coolers typically are warmer, so the food can easily become temperature abused. A better practice is to only fill the inserts with enough product that will be used up in 2 hours, keep individual insert covers on top of each insert, and move inserts to walk-in cooler overnight. ACTIONS REQUIRED: • Operator to obtain individual insert covers for all inserts in the two prep table tops to assist in keeping the proper temperature of 4 °C/40 °F or less, only fill each insert with the amount of food that will be used up in 2 hours (i.e. only fill part way), and move inserts to walk-in cooler overnight. F1.2B-3 Garlic butter (made in-house with fresh garlic) was observed to be at 34 °C in an insert located by the grill. Storing fresh or roasted garlic in oil/butter/margarine at room temperature is a VERY unsafe practice that provides an ideal environment for Clostridium botulinum to grow and produce an extremely potent toxin (low acidity, no free oxygen in the oil/butter/margarine, and warm temperature). Eating a food containing the toxin causes the illness botulism, which can result in paralysis and death within a few days if not treated. ACTIONS REQUIRED: • Operator to discard temperature abused garlic butter in the garbage. • Operator to ensure all garlic butter made in the future is kept in a cooler that is capable of maintaining 4 °C/40 °F or less for no more than 4 days. Label refrigerated garlic in oil/butter/margarine mixtures to show the discard after date (4 days after preparation date). F1.2B-4 Bar fridge (domestic bar fridge) with whipped cream, half & half, fruit sauces, etc. observed to be at 15 °C at the time of inspection. The use of domestic equipment for storage of food products that are frequently accessed (i.e. door is opened a lot) is not ideal as domestic equipment are not designed to be opened frequently, so they struggle to maintain a temperature of 4 °C/40 °F or less at all times. ACTIONS REQUIRED: • Operator to discard temperature abused foods (whipped cream, half & half, fruit sauces, etc.) in the garbage. • Operator to ensure foods accessed frequently are kept in a commercial cooler capable of maintaining a temperature of 4 °C/40 °F or less at all times. Operator may want to consider replacement of the domestic cooler with a commercial cooler. F1.2B-5 Observed multiple opened 4 L containers of chocolate fudge and caramel sauces that were marked as "Refrigerate after opening" being stored at room temperature in the server area at the time of inspection. ACTIONS REQUIRED: • Operator to discard temperature abused chocolate fudge and caramel sauces in the garbage. • Operator to verify and ensure any opened containers are stored according to the manufacturer's storage instructions after opening (i.e. Refrigerate after opening or no refrigeration necessary). F1.2B-6 Walk-in cooler used by bar staff for storage of beer, wine, milk, whipping cream, juices, etc. was observed to be at 10 °C at the time of inspection. ACTIONS REQUIRED: • Operator to adjust walk-in bar cooler to be colder and ensure cooler is capable of maintaining a temperature of 4 °C/40 °F or less at all times (discussed with operator to at the time of inspection). EHO to verify cold holding temperatures are at 40 °F (4 °C) or less for infraction resolution.
     • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
     • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
   • F1.3 Are proper cooling and reheating procedures followed?
     • Observation(s): F1.3A & B Cooling logs are not available to verify cooling processes and to ensure proper time/temperature criteria are reached. • No cooling temperatures taken by EHO at the time of inspection - no cooling observed at time of inspection. • NSF certified probe thermometer not available onsite to monitor process. • Discussed cooling procedures - most foods are cook-serve, some cook-chill-reheat-(hot hold)-serve, but no logs maintained. ACTIONS REQUIRED: • Operator to monitor and record temperatures for cooling procedures in temperature logs. Note: Use the "Cooling log template" temperature log provided or create your own and verify all cooling processes every 2-3 months or whenever a cooling method for a food item is first developed as part of the Food Safety Plan, or whenever a recipe or volume of food is altered as the cooling method needs to be re-tested. Ensure foods cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Large food items such as roasts, turkeys and large containers of rice, chilli, soup, etc., take longer to cooler because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. Approved cooling methods: • Cut foods into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering. F1.3C Reheating logs are not available to verify reheating processes and to ensure proper time/temperature criteria are reached. • No reheating temperatures taken by EHO at the time of inspection - no reheating observed at time of inspection. • NSF certified probe thermometer not available onsite to monitor process. • Discussed reheating procedures - most foods are cook-serve, some cook-chill-reheat-(hot hold)-serve, but no logs maintained. ACTIONS REQUIRED: • Operator to monitor and record temperatures for reheating procedures in temperature logs. Note: Use the "Reheating temperatures log" provided or create your own and verify reheating temperatures daily. All potentially hazardous foods must be rapidly reheated to 74 °C or hotter within 2 hours. The potential for growth of pathogenic bacteria is greater in reheated foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw products, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs. Reheating methods: • Stove top - should be stirred throughout or midway during cooking • Microwave - should be rotated or stirred throughout or midway during cooking to compensate for uneven distribution of heat, and allowed to stand covered for a minimum of 2 minutes after cooking to obtain temperature equilibrium. Notes: • Potentially hazardous foods that have been cooked then cooled to 4 °C (40 °F) should, if intended for hot holding, be reheated to 74 °C (165 °F) or higher with the total time between 4 °C and 74 °C (40 °F and 165 °F) not to exceed 2 hours. • Potentially hazardous foods that have been cooked then cooled to 4 °C (40 °F) once, can, if for immediate service, be served at any temperature, provided the time the food spends between 4 °C and 60 °C (40 °F and 160 °F) does not exceed 4 hours, after which time it must be discarded. Liquids such as soup or gravy should be brought to a rolling boil.
     • F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
     • F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
     • F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
   • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): F1.5A-1 During the course of the inspection it was observed that employees were not washing their hands as often as necessary to prevent the contamination of food and when handwashing did occur it was observed to be improper (not using enough soap and no scrubbing prior to rinsing). ACTIONS REQUIRED: • Operator to ensure staff are properly washing and drying their hands as often as necessary to prevent contamination of hands and food. Ensure no reusable hand towels are available at any hand washing stations to encourage staff to use the single use disposable paper towel. F1.5A-2 During the course of the inspection it was observed that employees were not using gloves properly and not changing gloves as often as necessary to prevent the contamination of food (only observed one pair of gloves discarded and observed gloves being used for multiple tasks). ACTIONS REQUIRED: • Operator to ensure staff are using gloves properly (if gloves continue to be used). Refer to glove use handouts provided (attached). Note: hands MUST be properly washed both BEFORE and AFTER donning gloves to prevent contamination. Only handle gloves from the wrists to prevent contamination from touching the "business end - fingers and palms" of gloves, thus negating the cleanliness of wearing gloves. F1.5B Observed employees wiping hands on aprons and reusable wiping towels (placed on shoulders, hooked into back of apron, etc.). This is an unsanitary practice that lead to contamination of hands and food from pathogens growing on the aprons and reusable wiping towels. ACTIONS REQUIRED: • Operator to ensure staff are exhibiting proper cleanliness and good personal hygiene by following proper handwashing techniques as often as necessary to prevent the contamination of food and hands. No wiping of hands on aprons - encourage proper handwashing instead. • Operator to discontinue use of reusable wiping cloths being kept on the employees (i.e. draped over shoulder, tucked into aprons/uniforms, etc.).
     • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
     • F1.5B Employees must exhibit cleanliness and good personal hygiene.
   • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
     • Observation(s): F1.6C Observed box of "Beef Top Sirloin Steak 6 oz" that is labelled as "Mechanically Tenderized (ICM)" and cooking instructions on the box states: "Cook Mechanically Tenderized Beef to a MINIMUM INTERNAL TEMPERATURE OF 63 °C (145 °F) and TURN STEAK OVER AT LEAST TWICE DURING COOKING." It should be noted that the minimum internal temperature for a Medium Rare steak is 63 °C (145 °F), so if these steaks are served at a temperature of less than 63 °C (145 °F) i.e. rare, or blue then they will not have been cooked to a high enough temperature internally to kill E. coli and other pathogens introduced into the meat from the tenderizing process. Mechanical tenderization is performed by cutting through the muscle fibres and connective tissues with small blades or needles to improve meat tenderness. While this might bring pounded, swiss or salisbury steak to mind, modern tenderizing equipment can pierce meat so finely that customers don't even notice it. In Canada, mechanically tenderized meat has to be labelled as such, because without proper cooking, the process can introduce bacteria, like E. coli, deep into the meat, which might not be cooked to as high a temperature as the exterior of the cut. Key facts • Mechanically tenderized steaks should be flipped at least twice and cooked to an internal temperature of 63°C. • Mechanically tenderized minute steaks should be flipped at least twice and cooked to an internal temperature of 71°C or higher, just like for hamburger. • Mechanically tenderized roasts should be cooked to an internal temperature of 63°C. See information on Agriculture and Agri-Food Canada's website: Safe Cooking of Tenderized Meat: It's All About Internal Temperature and Flipping! http://www.agr.gc.ca/eng/news/scientific-achievements-in-agriculture/agri-food/safe-cooking-of-tenderized-meat-it-s-all-about-internal-temperature-and-flipping/?id=1503425985829 ACTIONS REQUIRED: • Operator to ensure mechanically tenderized steaks are ONLY served to customers as "Medium Rare to Well Done" and verify that the internal cooking temperature is 63 °C (145 °F) or higher. Cooking logs for internal cooking temperatures are to be kept, Food Safety Plan to be updated to reflect this process. • If operator still wants to be able to serve steaks cooked to a "Rare" or "Blue" state, then an alternate beef steak that is NOT mechanically tenderized must be used and this is reflected in the Food Safety Plan.
     • F1.6C Food must be processed in a manner that makes it safe to eat.
   • F1.7 Are foods protected from contamination?
     • Observation(s): F1.7A Observed many food items in the walk-in cooler that were not covered with tight fitting lids or food grade plastic wrap to protect from contamination. ACTIONS REQUIRED: • Operator to ensure all food on the premises is covered with tight fitting lids or food grade plastic wrap to protect from contamination. Note: when cooling foods, wait until the food is cold before covering. F1.7C-1 Bottle of Clamato and pickles were observed to be in direct contact with the ice (ready-to-eat food) in the bar ice well at the time of inspection. ACTIONS REQUIRED: • Operator to remove all items from the ice well immediately. • Operator to ensure staff are educated to keep all bottles and ice scoop out of the ice in the ice well, as it is considered a ready-to-eat food. F1.7C-2 Ice scoop was observed to be in direct contact with the ice (ready-to-eat food) in the server ice bucket at the time of inspection. ACTIONS REQUIRED: • Operator to remove ice scoop from the ice bucket immediately. • Operator to ensure staff are educated to keep all bottles and ice scoop out of the ice in the ice well, as it is considered a ready-to-eat food. • Operator to store ice scoop outside of ice bucket/machine in a sanitary container/manner to prevent contamination of ready-to-eat food (ice) e.g. store ice scoop(s) inside a bucket. Wash, rinse and sanitize container and scoop(s) daily.
     • F1.7A The operator must ensure that all food on the premises is protected from contamination.
     • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
   • F2.1 Does the facility have proper monitoring supplies?
     • Observation(s): F2.1A Chemical test strips required to verify the concentration of sanitizers used. • Quats chemical test strips are required to verify the sanitizer concentration from the dispensers located at the mop sink and 3-compartment sink. • Chlorine chemical test strips are required to verify the sanitizer concentration dispensed in the low temperature commercial dishwasher. • Iodine chemical test kit (e.g. Hydrion Lo-Iodine 0-50 ppm test kit) is required to verify the sanitizer concentration dispensed in the mechanical glasswasher. ACTIONS REQUIRED: • Operator to obtain appropriate chemical test strips (e.g. iodine, chlorine, Quats) and have available onsite for use in order to accurately verify the level of each specific sanitizer used onsite. Chemical test strips/kits can be obtained from your chemical supplier. F2.1B-1 Accurate NSF certified thermometers required for all cold holding equipment including freezers. Some of the coolers and freezers were either missing NSF certified thermometers, or the thermometer was broken (e.g. walk-in cooler, line cooler) at the time of inspection. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified thermometers for all cold holding equipment including freezers. F2.1B-2 Accurate NSF certified probe thermometer required to verify internal food temperatures during cooking, reheating, cooling, hot holding, and cold holding in prep table inserts. ACTIONS REQUIRED: • Operator to obtain accurate NSF certified probe thermometer(s) in order to accurately verify internal food temperatures during cooking, reheating, cooling, hot holding, and cold holding in prep tables.
     • 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.
   • F2.2 Are proper pest control measures in place on the premises?
     • Observation(s): F2.2B-1 Back exterior door was found to be left slightly open by staff several times during the inspection (door does not easily close all the way), which can allow the entry of pests into the kitchen area. ACTIONS REQUIRED: • Operator to ensure all external doors to the facility are kept tightly closed at all times to prevent the entry of pests into the facility. F2.2B-2 Once the back exterior door to the kitchen was closed by the EHO, it was observed that daylight was visible around, and underneath the door. ACTIONS REQUIRED: • Operator to install door sweeps and weather stripping around the exterior kitchen door to prevent the entry of pests.
     • F2.2B The premises must be protected against entry of pests.
   • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
     • Observation(s): F2.3A Mechanical glasswasher was observed to be broken at the time of inspection. Operator had already informed service provider and was awaiting service for glasswasher. In the interim, barware was being washed and sanitized using the mechanical low temperature dishwasher. ACTIONS REQUIRED: • Operator to repair mechanical glasswasher and ensure glasswasher is equipped with the required reagents (detergent, iodine sanitizer, rinse aid) to provide sufficient washing and sanitizing action to remove contamination during all times of operation. F2.3A Observations: • Mechanical low temperature dishwasher was measured to be dispensing the required 50 ppm chlorine at the time of inspection. F2.3B Quats dispenser at the 3-compartment warewashing sink was measured to only have a concentration of 150 ppm of Quats, which is an insufficient level to remove contamination during manual dishwashing. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. ACTIONS REQUIRED: • Operator to call chemical supply service technician to adjust levels dispensed by Quats dispenser to ensure a sufficient level of sanitizer for manual dishwashing and when filling sanitizer buckets from this location (Quats = 200 ppm). F2.3C Discussed clean in place warewashing procedures with staff at the time of inspection. Food contact surfaces were not being properly washed with soapy water, rinsed with clean water, sprayed or wiped with 200 ppm Quats sanitizer, instead surfaces were mostly only being sprayed/wiped with sanitizer. In order for sufficient washing and sanitizing of surfaces to occur in order to properly remove contamination, surfaces must be washed with soapy water (preferably warm/hot), rinsed with clean water (preferably warm/hot), then sprayed/wiped with 200 ppm Quats sanitizer (allow a 2 minute contact time), and then air dried or wiped with a paper towel. ACTIONS REQUIRED: • Operator to ensure staff are practicing proper clean in place warewashing procedures that provide sufficient washing and sanitizing action to remove contamination. • Operator to ensure clean in place surfaces are washed with soapy water (preferably warm/hot), rinsed with clean water (preferably warm/hot), then sprayed/wiped with 200 ppm Quats sanitizer (allow a 2 minute contact time), and then air dried or wiped with a paper towel. F2.3D Quats dispenser at the 3-compartment warewashing sink was measured to only have a concentration of 150 ppm of Quats, which is an insufficient level to remove contamination during manual dishwashing. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. ACTIONS REQUIRED: • Operator to call chemical supply service technician to adjust levels dispensed by Quats dispenser to ensure a sufficient level of sanitizer for manual dishwashing and when filling sanitizer buckets from this location (Quats = 200 ppm). F2.3D Observations: • Quats dispenser at the mop sink was measured to have 200 ppm Quats at the time of inspection.
     • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
     • F2.3C Clean in place warewashing procedures 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.
   • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
     • Observation(s): F2.5A Mechanical glasswasher was observed to be broken at the time of inspection. Operator had already informed service provider and was awaiting service for glasswasher. In the interim, barware was being washed and sanitized using the mechanical low temperature dishwasher. ACTIONS REQUIRED: • Operator to repair mechanical glasswasher and ensure glasswasher is equipped with the required reagents (detergent, iodine sanitizer, rinse aid) to provide sufficient washing and sanitizing action to remove contamination during all times of operation. F2.5B Observed multiple missing ceiling tiles and broken camera? hanging from the ceiling with lots of dust/debris built up located near the prep sink in the back kitchen area. This can allow contamination to fall onto food and food contact surfaces located below. ACTIONS REQUIRED: • Operator to replace missing ceiling tiles and remove broken hanging camera? from the ceiling to prevent contamination of food and food contact surfaces located below. F2.5C Wiping cloths were observed to be stored at room temperature, not in sanitizing solution. This can allow for the growth of pathogens on the wiping cloths and re-contamination of food contact surfaces and hands. Quats sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the Quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. ACTIONS REQUIRED: • Operator must ensure that wiping cloths are kept in a sanitizer solution of 200 ppm Quats at all times, and to ensure that the solution is changed every 2 hours, or earlier if lots of debris in the solution to prevent cross-contamination of food contact surfaces and hands. Set a timer to remind you when to change the buckets of sanitizer. Verify concentration with chemical test strips and record in log. • Operator to send email a photo of sanitizer buckets made up and at the correct concentration 200 ppm Quats for infraction resolution. Record sanitizer concentrations in a sanitation log daily (provided).
     • 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.
   • F2.6 Are the premises designed and equipped to ensure safe food handling?
     • Observation(s): F2.6H Commercial ventilation hood had a current cleaning and service sticker from a qualified professional affixed to it at the time of inspection, although the affixed sticker stated the ventilation hood was due for cleaning and service on April 18, 2018 (due in 2 days from time of inspection). Having a professional company come in to professionally clean and service all parts of the equipment is necessary to ensure proper operation and prevent the accumulation of smoke, grease, water vapour, and objectionable (offensive) odours. ACTIONS REQUIRED: • Operator to retain the services of a qualified professional to clean and service the commercial ventilation hood at a frequency determined by the qualified professional.
     • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
   • F2.7 Are there handwashing stations available and properly supplied?
     • Observation(s): F2.7B Multiple handwashing stations were missing liquid soap in a dispenser at the time of inspection (dish pit area, kitchen sinks, bar area). ACTIONS REQUIRED: • Operator to ensure all handwashing stations are equipped with liquid soap in a dispenser to facilitate proper and frequent handwashing. F2.7C Multiple handwashing stations were missing paper towel in a dispenser at the time of inspection (dish pit area, kitchen sinks, bar area). ACTIONS REQUIRED: • Operator to ensure all handwashing stations are equipped with paper towel in a dispenser to facilitate proper and frequent handwashing. F2.7D Facility lacks a dedicated handwashing station in the main kitchen area where most of the food is prepared, so although not ideal, it is crucial that prep sinks, etc. equipped with liquid soap and paper towel dispensers are maintained with soap and paper towel to facilitate proper and frequent handwashing and ensure a sink is located within convenient access to all employees. ACTIONS REQUIRED: • Operator to ensure all handwashing stations are equipped with hot and cold running water, liquid soap in a dispenser, and paper towel in a dispenser to facilitate proper and frequent handwashing. • Operator to consider installation of a small dedicated handwashing station located within the cook line area to ensure convenient access to all employees. Note: any changes to the facility MUST be submitted to the EHO for health approval PRIOR to renovation as per the Food Premises Regulation. F2.7E Handwashing sink in the server area and handwashing station located at the prep sink (by the dry storage area) were observed to have items being stored in the sinks at the time of inspection. ACTIONS REQUIRED: • Operator to remove items from sinks. • Operator to ensure all handwashing stations remain accessible at all times (i.e. do not store items in the sinks) in order to facilitate proper and frequent handwashing.
     • F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
     • 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.
   • F3.1 Does the operator have a valid operating permit or approval to operate?
     • Observation(s): F3.1A Interior Health paper Permit to Operate was observed to be missing at the time of inspection. Operator had the 2018/2019 fiscal decal, but did not have the paper Permit to Operate that the decal must be affixed to. ACTIONS REQUIRED: • Operator to find paper Permit to Operate and affix valid 2018/2019 fiscal decal to the permit and post in a conspicuous location. If the paper Permit to Operator cannot be found, the operator is to call Health Protection Admin at the Vernon Health Centre at 250-549-5714 to request a replacement Permit to Operate (inform Admin that you have the 2018/2019 decal and only need the paper Permit to Operate reprinted).
     • F3.1A A valid permit to operate must be posted in a conspicuous location.
   • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
     • Observation(s): F3.3A-F No written food safety plan on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • Operator to confirm food safety plan is always available onsite and kept in a location staff are aware of and able to access. • If food safety plan cannot be located, operator to write food safety plan and ensure it includes all potentially hazardous foods served onsite, identifies all critical control points, critical limits for all critical control points, procedures to be followed to ensure adherence to the critical limits, and actions to be taken in the event the critical limits are not adhered to and submit to EHO for review and infraction resolution. F3.3E It was observed that temperature verification logs were not up to date at the time of inspection, but are normally available for cold holding (coolers and freezers) only. Temperature verification logs are not being kept and maintained for hot holding, cooling processes, and reheating processes. Cooler log was present for the bar area at the time of inspection. ACTIONS REQUIRED: • Operator to ensure that temperature logs are kept on site for all coolers, freezers, and hot holding units and temperatures are recorded for all units daily. Send a copy of the logs to EHO for infraction resolution. • Operator to verify all cooling and reheating processes and record them in logs provided. Send a copy of the logs to EHO for infraction resolution. Note: It is best practice to spread out the time (ideally every 2 hours) that the temperatures are measured starting at opening, evenly through operation period, and ending with closing to allow for the foods to be "saved" in the event a temperature controlling unit malfunctions and the temperature of the foods enter the danger zone of greater than 4 °C (40 °F) and less than 60 °C (140 °F) by moving the foods into a temperature controlling unit that is functioning properly.
     • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
     • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
     • 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): F3.4A-B No sanitation plan available on site during time of inspection. Template Word document to be sent. ACTIONS REQUIRED: • Operator to confirm sanitation plan is always available onsite and kept in a location staff are aware of and able to access. • If sanitation plan cannot be located, operator to write sanitation plan and include detailed instructions for washing, rinsing, sanitizing, and air drying and concentrations of sanitizers, clean in place warewashing, and verifying concentrations with test strips and submit to EHO for review and infraction resolution. F3.4A It was observed that sanitation logs were not being kept and maintained. Additionally, no dishwashing logs were being kept and maintained to verify proper operation of the mechanical low temperature dishwasher, and mechanical glasswasher. ACTIONS REQUIRED: • Operator to ensure that sanitation logs are kept and recorded daily to verify the concentrations of the sanitizing solutions. Operator must use the appropriate chemical test strips in order to verify sanitizer concentrations. Use templates provided. Send a copy of the logs to EHO for infraction resolution. • Operator to ensure dishwashing logs are kept and recorded daily to verify the presence of adequate supply levels of all reagents, temperature of wash and concentration of final sanitizer rinse for both main kitchen dishwasher and bar glasswasher. Use templates provided. Send a copy of the logs to EHO for infraction resolution.
     • 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.
8. MonitoringDec 30, 2016

   3 infractions

   • F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
     • Observation(s): Handwash basin had items thawing in basin. Do not use handwash basin for any use other than handwashing.
   • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
     • Observation(s): Low temp dishwasher had zero sanitizer present. Dishwasher must have a min 50ppm bleach solution present. Repair dishwasher immediately. Quats sanitizer was dispensing 200ppm solution. Sanitizer pails in kitchen had 200ppm quats solution present = excellent
   • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
     • Observation(s): Do not thaw items in the hand wash basin. Thaw items in the cooler. NOTE : overall food handling practices are very good : no other issues
9. MonitoringMar 18, 2016

   2 infractions

   • 4 - Are proper refrigeration, freezing and thawing procedures followed?
     • Observation(s): Prep cooler on line was at 8C Lower temperature immediately to 4C All other coolers were below 4C All cooler temps are monitored and documented daily = excellent
   • 15 - Are there handwashing stations available and properly supplied?
     • Observation(s): Facility requires a dedicated handwash basin to be used only for handwashing. Observed staff wash hands at 2 compartment pot sink from a long hose attached to the faucet. The hose which is part of the pot washing sequence had debris on it and re -contaminated hands after hands were washed as handling it is required to wash hands.
10. MonitoringMay 12, 2015

    3 infractions

    • 2 - Are proper hot holding procedures followed?
      • Observation(s): [2.1] - At time of inspection, soups were measured to be 55 degrees Celsius. Kitchen staff was informed of this matter. Chef voluntary reheated soups to 74 degrees Celsius and refilled the hot holding unit with boiling water. Soups were placed back onto hot holding unit. Kitchen chef was informed that all potentially hazardous foods must be held hot at temperatures of at least 60 degrees Celsius to prevent the potential growth of harmful bacteria.
      • 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
    • 3 - Are proper cooling procedures followed?
      • Observation(s): [3.1] - At time of inspection, a large pot of soup and several bins of gravies and sauces were observed to be cooling in the walk-in cooler. They were probed to have an internal temperature of 50 degrees Celsius. Kitchen chef was informed of this. Kitchen staff immediately poured soups, gravies and sauces into small, shallow pans to facilitate faster cooling. Kitchen chef was reminded of proper cooling procedures: - Potentially hazardous foods must be cooled from 60 degrees Celsius to 20 degrees Celsius or less within 2 hours and from 20 degrees Celsius to 4 degrees Celsius or less within 4 hours. Rice is cooked in advance and separated into smaller portions for cooling - Good
      • 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): [14.2] - At time of inspection, majority of the cutting boards being used were observed to be very worn down and have deep grooves. Some cutting boards had holes. Deep grooves and holes on cutting boards are potential harbourage sites for harmful bacteria and reduce the effectiveness of sanitizing treatments. Please replace all cutting boards.
      • 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.
11. MonitoringSep 26, 2013

    1 infraction

    • 14.2 - Are the premises maintained in sanitary conditions?
      • Observation(s): Premises was performing a thorough cleaning at time of inspection