Echo Valley Ranch & Spa
10635 Jesmond Rd Clinton BC V0K 1K0 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was not working at the time of inspection. The operator is using the 2 compartment sink with the rinse nozzle to complete manual ware washing procedures. Operator was instructed that for current operations it will require reduced use of plates and other utensils until the repair or replacement of the unit can be completed. The use of disposable cups, plates, and utensils was suggested when there are higher guest numbers. At the time of inspection chef indicated that it is still manageable and that there is a dedicated staff member washing, rinsing, and sanitizing the dishes and equipment as required. Operator is also using Quats for the sanitizer solution in one of the compartment sinks, ensure that this is formulated to the 200ppm range that is required for proper sanitizing action. Use your testing strips to verify this. Templates will be emailed to help with this.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water system is currently on a Boil Water Notice (BWN), operator must ensure that signage is posted and that water being used is potable water. • Patrons are provided potable bottled water • chef boils water to rolling boil for 2 mins and stores into food safe containers.
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No sanitizer test strips available onsite • Ensure you are using the dishwasher safe thermometer to measure the sanitizing cycle on the high temperature commercial washer. Corrective Actions: • Please ensure there are the appropriate sanitizer testing strips available for use.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Currently the facility is connected to the water system which is on a water quality advisory. [1] Quat test strips were not available during inspection. Sanitizer concentration was also well above the recommended concentration of 200 ppm. Please ensure that quaternary ammonia sanitizer test strips are available for verification. [2] A digital waterproof max temperature holding thermometer was not available to use for the dishwasher. Note that the required minimum sanitizing temperature for your mechanical dishwasher is 71C/ 160F.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Additional cleaning still required for downstairs dried storage area (identified last in inspection from Jul 2018). Please focus cleaning on areas behind, under, and around large equipment (e.g. chest freezers) and during product rotation. [2] Main kitchen under sink cabinet surfaces are worn and require either replacement or refinishing. Please address this area to improve cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Please ensure sanitation in dry storage areas via routine monitoring Back of line needed general cleaning after visual inspection - this is to be done by July 31st. Operator to send picture to EHO when this is completed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator stated plan is not available at time of inspection - EHO to provide information regarding requirements of this item
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator stated plan is not available at time of inspection - EHO to provide information regarding requirements of this item
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Currently the facility is connected to the water system which is on a water quality advisory.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Flies were present in the facility. Have screens installed on doors and windows. Also having electric fly zappers will help in controlling fly population.
- F2.2A - The premises must be maintained free of pests.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
2 infractions
- 7 - Is the premises free from a pest infestation?
- Observation(s): Flies were present in the kitchen facility.
- 7.1 - The premises must be maintained free of pests.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Additional cold (walk-in cooler) and dry storage would be beneficial for the operation, especially when servicing large groups of people (i.e. weddings).
- 7 - Is the premises free from a pest infestation?
- Monitoring
0 infractions