Edge Water Inn
5830 Beach Ave Peachland BC V0H 1X7 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed gaps in the weather strip at the back door in the kitchen and the door off of the dining area. Please repair or replace both weather strips.
- 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): 1) Observed an ice wand stored directly on the freezer shelf. Ice wands must be stored in clean, designated containers to prevent cross-contamination. 2) Observed several boxes of glassware stored on the floor under the sink in the women's washroom. Food contact surfaces, such as glassware, must not be stored in washrooms.
- 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): Observed the paper towels at the handwashing station behind the bar to not be contained in a dispenser. Please obtain a dispenser for the paper towels to protect them from potential contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This infraction has been outstanding since May 2018: Please develop a written Food Safety Plan for food storage, preparation and service at the Edge Water Inn, and refer to the following document for guidance on writing this plan: https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Writing%20a%20Food%20Safety%20Plan.pdf
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Observed garlic butter containing pureed garlic stored on the countertop. Operator stated that the product is kept at room temperature throughout the business day for ease of use and was removed from the refrigerator approximately one hour prior. Garlic in butter creates a low-oxygen environment that can support the growth of Clostridium botulinum. Ensure garlic butter is stored at 4°C or colder, or 60°C or hotter. 2) Observed the line fridge behind the bar to have an ambient temperature above 4°C. The fridge contained mostly beer, but also some potentially hazardous foods (e.g., opened fruit juices), which must be kept at 4°C or colder to prevent bacterial growth. Do not store potentially hazardous foods in this fridge until it is capable of maintaining a temperature of 4°C or lower. Operator to confirm when the fridge has been repaired.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The left line fridge in the kitchen is missing an internal thermometer, which is necessary for accurately monitoring the temperature of potentially hazardous foods. Ensure a thermometer is provided for this unit by April 17, 2025.
- 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): Observed gaps on either side of the window air conditioning unit in the kitchen. Please seal/fill these gaps to prevent against the entry of pests, which may carry pathogenic organisms that can contaminate food and food contact surfaces.
- 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) Observed a hole in the floor behind the service bar. Damaged flooring can accumulate debris and moisture, creating an unsanitary environment and increasing the risk of pests. Operator stated that the floor has begun to crack and collapse and that they are developing a plan and timeline for repairs. Operator must notify the EHO once a plan and timeline are established. Observed grease build-up on the kitchen floor in several areas, including around equipment and shelving. Grease can harbour bacteria and attract pests, increasing the risk of food contamination. Please remove the grease residue and notify the EHO once complete. F2.5K) Observed the ice scoop to be stored directly on top of the ice machine. This area is difficult to clean and could lead to cross-contamination. Ensure the ice scoop is always stored in a way to prevent contamination.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observed raw/unsealed wood surfaces throughout the kitchen and walk-in cooler. Food storage and food handling areas must be constructed of materials, which are smooth, durable, non-absorbent, and easily cleanable to ensure the ongoing sanitary maintenance of the facility. All exposed wood surfaces in the kitchen and food handling/food storage areas must be sealed/painted, resurfaced, or replaced. Please develop a plan/timeline to resolve the affected areas and notify the EHO once established.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator was unable to confirm possession of a valid FOODSAFE certificate. Please locate your FOODSAFE certificate and keep a copy on-site for future verification. If your FOODSAFE certification has expired, please renew it and provide the EHO with a copy to confirm compliance with FOODSAFE training requirements.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All sanitizer test strips onsite were found to be expired at time of inspection. Expired test strips may not provide an accurate measurement of sanitizer concentrations. Provide EHO with pictures test strips, including expiry dates, once they have been acquired to resolve this infraction.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back entrance to the kitchen was open at the time of the inspection, this door must be equipped with a screen door with a properly fitted door sweep to protect against the entry of pests. This infraction was noted in a previous inspection, EHO received no indication that operator took actions to address this infraction. Operator will be required to take action to resolve this infraction by September 29th 2023. EHO also observed an accumulation of clutter and disorganization in the back entry space which does not allow for adequate cleaning/sanitation procedures to adequately prevent the harboring of pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- 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): Observed an accumulation of dust and debris on the recirculation fans in the walk-in cooler. Recirculation fans must be maintained in a clean and sanitary manner to prevent the contamination of foods due to airborne debris. This infraction was noted in a previous inspection, EHO received no indication that operator took actions to address this infraction. Operator will be required to take immediate action to address the unclean fan guards. Provide EHO with pictures of the fan guards once they have been properly cleaned to resolve this infraction. EHO also observed deteriorated surfaces and exposed raw/unsealed wood throughout the walk-in cooler. Food storage and handling areas must be constructed of materials which are smooth, durable, non absorbent, and easily cleaned to ensure the ongoing sanitary maintenance of the facility. All raw wood surfaces must be painted, covered, or replaced with materials which meet the requirements stated above. Worn/deteriorating surfaces identified to staff must be removed and replaced. Walls in the dishwashing area are deteriorating and require repairs/resurfacing. EHO observed missing ceiling tiles and missing shatterproof light covers in the back storage room with the walk-in freezer. EHO also observed an accumulation of equipment/materials which did not appear directly related to food handling operations, mostly located in the back entryway (see F2.2 above). Operator will be required to submit a "Facility Update Plan" to EHO by October 6th 2023 indicating reasonable timeframes for when the required facility maintenance/repairs/updates can be completed. In the interim the operator must take immediate action to ensure food storage does not become compromised by the deteriorating surfaces identified in the walk-in cooler.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): EHO observed raw/unsealed wood surfaces throughout the kitchen, including the walk-in cooler and the pass-thru. As mentioned above raw wood surfaces do not meet the food handling facility construction/finishing material requirements and can not be properly cleaned/sanitized. All raw wood surfaces within the kitchen and food handling/food storage areas must be sealed/painted, resurfaced, or replaced (include in "Facility Update Plan" mentioned in F2.5 above). Lighting in the back entryway is insufficient to facilitate proper cleaning/sanitation procedures. Operator must ensure all areas designated for or directly open/adjacent to food handling/food storage spaces are equipped with adequate lighting to facilitate the required cleaning and sanitation procedures. Please also include lighting updates in the "Facility Update Plan" listed above.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Squeeze bottles stored on ice were measured at temperatures as high as 12deg.C. Kitchen staff noted that a new prep table cooler is proposed to be installed this week.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Inadequate dishwasher final rinse chlorine sanitizer was found at the time of inspection - 50-100ppm chlorine was restored by priming the pump. Test strips were available onsite and will be used to monitor maintenance of chlorine residuals/daily verification thereafter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Flooring in the kitchen was worn and not cleanable in some areas, wire shelving inside the walk-in refrigerator is rusting and the ceiling requires repair.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Outstanding Operating Permit fees were paid at the time of inspection -resolved/corrected.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): PHF stored improperly on ice and not maintaining ≤4deg.C. Temperature monitoring records not current.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No measurable sanitizer found at kitchen dishwasher when initially checked. Food contact surface sanitizer was not pre-mixed/available at kitchen/bar at the time of inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): QUAT sanitizer about 1000 ppm in spray bottle, new solution made up using 1 tsp / 5 ml in 750 ml spray bottle and satisfactory. Mechanical bar glass washer has 0 ppm chlorine when at least 50 ppm required, was already serviced today. Serviceman called at the time of inspection, use test papers to monitor strength of chemical sanitizers. If required, operator agreed to use main kitchen mechanical dishwasher in the short term.
- 2 Observations, Moderate Severity of Consequences : Utensils and food contact surfaces must be cleaned and sanitized in accordance with the approved sanitation plan.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
3 infractions
- 8.2 - Are there handwashing stations available?
- Observation(s): No liquid soap at handwashing sink
- 1 Observation, Moderate Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and a method of hand drying that uses single service product) in adequate numbers and locations to ensure convenient access to all employees.
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): Cutting knives stored in between preparation tables across from the grill and the area is not easily cleanable, use an easily cleanable knife rack or store in a sanitary manner.
- Equipment and utensils must be maintained in good working order and in sanitary condition.
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): Thermometer in preparation cooler across from grill appears to be reading 4 Celsius lower than actual, operator to confirm that thermometer is accurate and/or monitor with a thermometer that can be calibrated and is accurate.
- 1 Observation, Low Severity of Consequences : Accurate thermometers must be provided to monitor all refrigeration and hot holding equipment in the prep area.
- 8.2 - Are there handwashing stations available?
- Monitoring
0 infractions