Elks Lodge #267
477 Bank Ave Oliver BC V0H 1T0 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): PREVIOUS INSPECTION NOTES (2023): Dishwashing: Downstairs Bar Glasswasher: Chlorine solution not measuring within required chemical parameters of 50ppm-100ppm. This has been a continuous issue. For the time being, unit can be used for "washing", however manual sanitizing step must be conducted in the sink beside the unit. Full manual dishwashing may also take place in the 2 compartment sink (wash & rinse in first sink and sanitize in the second). -Ensure unit is repaired and dispenses adequate sanitizer during all times of operation. -Ensure to contact the Health Inspector once unit has been repaired. JAN 15-25-Issue still present. Operator manually sanitizing. -Please ensure to have this unit repaired or replaced and advise once completed. Sanitizing surfaces: Quat solution is used to sanitize all food contact surfaces and frequently touched surfaces.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): SEE NOTE ABOVE-Glasswasher to be repaired or replaced.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing: Downstairs Bar Glasswasher: Chlorine solution not measuring within required chemical parameters of 50ppm-100ppm. This has been a continuous issue. For the time being, unit can be used for "washing", however manual sanitizing step must be conducted in the sink beside the unit. Full manual dishwashing may also take place in the 2 compartment sink (wash & rinse in first sink and sanitize in the second). -Ensure unit is repaired and dispenses adequate sanitizer during all times of operation. -Ensure to contact the Health Inspector once unit has been repaired. Sanitizing surfaces: Quat solution is used to sanitize all food contact surfaces and frequently touched surfaces.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): fridge needs to have a thermometer and daily temperature logs taken as eggs are being stored here for the weekly breakfast service
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): hood vent is past due for its routine cleaning. ensure this is done and a new decal is in place. shatterproof light cover is needed on the one light near the grill
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): paper towels are needed at the handwashing station
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- 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 Kitchen - No residual detected in rinse water. pumps and chlorine concentration appears adequate but could not verify chlorine is reaching 50-100 ppm at time of inspection. Dishwasher is to be verified by technician prior to use as a method to sanitize dishes.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure 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
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution in place but not reaching glasses. Lines may be plugged.
- F2.3B - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Upright Refrigerator is not functioning at temperatures below 4 °C. The fridge is not currently being used, there are no potentially hazardous foods in the fridge so nothing was discarded. Please ensure it is holding below 4°C before you use it.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 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): Glasswasher is not sanitizing in bar. Please fix and ensure it is sanitizing at 50 ppm chlorine.
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions