Elements Grill Restaurant & Lounge
760 Cooper Rd Invermere BC V0A 1K2 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): One of the glass chillers had a broken glass on the bottom of it. Ensure the broken glass is cleaned up and glassware washed to prevent physical contamination. Facility stated they would clean the glass chiller prior to opening for supper.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed garlic oil being stored at room temperature. To reduce the risk of bacteria growth garlic oil should be store at 4°C or colder when not in use.
- 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): Checked rinse temperature of high temperature mechanical dishwasher and the hottest temperature recorded at the surface of items being washed/sanitized was 67°C. Minimal temperature should be at least 71°C at the surface of items being washed/sanitized. Facility to use alternative method for sanitizing until mechanical dishwasher can be repaired.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Bar walk-in cooler walls and ceiling are soiled and require cleaning. 2. Walk-in cooler in basement ceiling has dust accumulation and requires cleaning.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Chef is in the process of updating food safety plan to include new menu items.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked rinse temperature of high temperature mechanical dishwasher and the hottest temperature recorded at the surface of items being washed/sanitized was 65°C. Minimal temperature should be at least 71°C at the surface of items being washed/sanitized. Facility to use alternative method for sanitizing until mechanical dishwasher can be repaired.
- 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
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of upright cooler on the cooking line and found it to be 8°C. Potentially hazardous foods should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Two of the sinks are not provided with hot water. Spoke with chef and the two taps need repair to work efficiently.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chef informed me that the hot water booster for the high temperature dishwasher was not working. They have a part ordered to repair it. Until dishwasher can be repaired facility is using chemical sanitizer to sanitize cleaned dishware.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ventilation hood is soiled and requires cleaning.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of small prep cooler on the cooking line and found it to be 8°C. Potentially hazardous foods should be stored at 4°C or colder. All foods were removed from cooler during time of inspection and a work order was put in with maintenance.
- 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): Provide iodine test strips to monitor sanitizer level in glass washer in bar area.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Downstairs walk-in cooler walls are soiled and require cleaning and 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide iodine test strips to monitor sanitizer level in glass washer in bar area.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide quaternary ammonia tests strips to help monitor sanitizer levels. Provide a dishwasher safe thermometer to help monitor the temperature of the mechanical dishwasher.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature sanitizing dishwasher was not reaching an adequate sanitizing temperature of 82°C at the manifold (temperature gauge) or 71°C at the plate (thermometer). Highest temperature recorded on thermometer for mechanical dishwasher was 61°C. Dishwasher must be repaired to meet the minimum temperature requirement. Until mechanical dishwasher can be repaired, cleaned dishware should be soaked in sanitizing solution(quaternary ammonia at 200ppm) for 2 minutes and then air dried.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Area under cooking equipment is soiled/has debris and requires cleaning. 2. Ventilation hood grates have accumulation of dust and require cleaning. 3. Grout between the tiles in the dishwashing area is worn. Grout should be refinished to help facilitate proper cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 3 of the hand washing stations in kitchen and the one hand washing station at the bar are not provided with paper towel from a dispenser. Paper towel from dispensers should be provided to help facilitate proper hand washing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): A valid permit is currently not displayed in public view.
- 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): A written food safety plan including all menu items should be available onsite.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan is not available onsite that includes all items that require cleaning and sanitizing.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions