Edgewater Hilltop Par 3
5595 Hwy 95 Edgewater BC V0A 1E0 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Boil water notice was issued for the Hilltop Par 3 small water system on July 3, 2015, which the food service establishment is connected to. Please follow guidelines for a food premises during a boil water notice (refer to the attached document provided).
- F1.4B Water supplied to the facility must be potable.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer strips were not available on-site. Please notify your district EHO when test strips are available to verify chlorine concentrations of both your dishwasher and food contact surface sanitizer (Recommended levels 100-150ppm).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): The owner/operator's FOODSAFE level 1 has expired. To recertify, retake the FOODSAFE Level 1 course or take the FOODSAFE Level 1 Refresher . As a reminder, at least one employee in the establishment must be FOODSAFE certified or trained during times of operation. Please forward a copy of certification to the district EHO to verify completion of the course.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Refrigeration unit next to the ice machine measured 8°C at the time of the inspection. Potentially hazardous must be stored at ≤4°C at all times. Temporarily transfer foods to a working unit (≤4°C) and repair/replace the cooler so it is functioning as intended at ≤4°C. New thermometers are required for all refrigeration units.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.1 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Boil water notice issued for the Edgewater Hilltop Par 3 small water system on July 3, 2015. Please follow guidelines for food premises during a boil water notice (refer to attached document provided).
- F2.1B - Water supplied to the facility must be potable.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan has been developed, but staff were unaware of its location at the time of the inspection. Please ensure a printed copy is always on-site and available for staff.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The back refrigerator did not have a thermometer for temperature monitoring. At the time of inspection a thermometer was located and placed in the unit. It is strongly encouraged to record temperatures of refrigerators and freezer units at minimum on a daily basis.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The residential dishwasher that does not meet NSF specifications was installed to replace a commercial dishwasher which was not repairable. As it is uncertain that the new unit can sanitize effectively a commercial dishwasher or a three compartment sink for manual dishwashing must be installed. If a three compartment sink is to be chosen please contact the local area EHO for any plan approval/layout changes required. In the interim as discussed dishes are to be sanitized in a 100 ppm chlorine bleach solution for 2 minutes then air dried after being washed and rinsed.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Zucchini was noted in the walk in cooler which was mouldy and could cause contamination of other items. Zucchini was discarded at the time of inspection by the operator.
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The Food Safety Plan was not available on site for review. Ensure plan is located and placed on site before the beginning of next operating season.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 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): High heat dishwasher was at 68°C at the time of the inspection. Booster heater was increased in order to achieve the minimum sanitizing temperature of 71°C at the plate. Also, bleach solution was used to pre-rinse the dishes.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?