Eddy's Bar & Grill
2424 N Bonaparte Rd 70 Mile House BC V0K 2K0 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4B: Food items were noted thawing on the counter. Corrective Action: Ensure all food products are being adequately thawing. The three approved methods of thawing are as follows: • thawing the product in the cooler overnight. • thawing the product in cold running water. • thawing the product in the microwave then immediately cooking it. Corrected During the 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): F2.5G: Peeled potatoes were found in the 2-compartment sink. EHO observed a potential cross contamination when staff members were using the other compartment for handwashing. Corrective Action: Acquire a sneeze guard to ensure the compartments are kept separate or designate a different sink for handwashing.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Fluorescent lights in kitchen are not protected but must be to prevent potential breakage.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Internal temperature of food stored within prep/sandwich cooler located opposite from the hot line was at 12°C (food stored at the bottom of the refrigeration unit) and at 7°C (food stored in containers placed on the upper shelf).
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The facility did not have sanitizer solution for sanitizing tables and counters, at the time of the inspection.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Vent hood above the hot line needs to be cleaned.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): This is repeat infraction: - there was no approved sanitizer for sanitizing counters and tables for both back and front of the house area. Bleach solution at app. 200 ppm (1tsp/1L water) was prepared in a spray bottle to be utilized for the front of the house tables and counters. Recommended to make fresh solution daily. Bleach solution at app. 200 ppm in a bucket was prepared for the back of the house so that can be used for sanitizing tables and counters (instead of wet cloth). Chemical glass washer did not have any sanitizer concentration at first. After the new bottle of bleach was added to the line the residue of FAC (free available chlorine) in the sanitizing cycle was measuring at app. 50 ppm.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. There was no approved sanitizer at an acceptable concentration available for workers to use at the time of inspection. - CDI Sanitizers must be at the appropriate concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. *Note: Stabilized chlorine pack solution (dissolved in water) is used as a floor cleaner. Household unscented bleach (5.25%) is used as a food contact surface sanitizer. Ensure that bottles are clearly labelled to prevent any confusion between chemicals. 2. Utensils were being stored in water at ambient temperature in-between use. Utensils would be cleaned and sanitized at the end of the day. - CDI The current storage practices allow for pathogen growth on utensils as they are not being fully cleaned and sanitized inbetween use and are being stored in the DangerZone (4-60C). For the above setup, use one of the following methods to store the utensils: - Below 4C in ice water; - Above 60C in hot water; or - In ambient (room) temperature water for a maximum of 2 hours. Discard the storage water, fully clean and sanitize the container, refill with fresh potable water, and use a set of fully cleaned and sanitized utensils.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Gravy and au jus were kept in the bain-marie above 60°C. It was discussed at the time of the inspection to heat refrigerated gravy and au jus up to min of 74°C for 15 sec before transferring into the preheated bain-marie and keeping at 60°C for a food service.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High heat dishwasher is achieving 172°F, measured at the plate, in a sanitizing cycle. The low temp bar glass washer was at app. 50 ppm of FAC in the sanitizing cycle. There was no approved sanitizer on site at the time of the inspection. The beer line chlorine based cleaner did not register FAC concentration when tested. A stabilized chlorine pack solution (dissolved in water) is not to be used for food contact surfaces at any time. According to the operator, the solution is being used solely as the floor cleaner. Anyone preparing and handling the chemical should be aware of the hazards and should follow the manufacturer's recommendations. As discussed at the time of the inspection, the operator will be using common unscented bleach (100-200 ppm) for sanitizing food contact surfaces.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions