Emo's Restaurant
418 1 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service
11 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): F2.5B (1) - Deep cleaning is required under and around equipment. The facility must be maintained in a manner that prevents unsanitary conditions and pest harbourage. Routinely conduct deep cleaning under and around equipment. F2.5B (2) - Old duct tape and foam was observed near one end of the exhaust hood. Equipment must be maintained in a clean condition. Remove and replace the tape and foam. F2.5G (1) - Food items were stored on the floor of the walk-in cooler and freezer. To protect food from pests and physical contamination, food must be stored at least 6 inches off the floor. Place all food items on shelving that is at least 6 inches off the floor. F2.5G (2) - Uncovered buckets of chicken were observed in the walk-in freezer. Food must be stored in a manner that prevents contamination. Cover all items prior to storage. F2.5K - Some old cartons being used as scoops do not appear to have been cleaned in a long time, and the handles were contacting food products. Utensils must be stored in a manner that prevents food contamination. Obtain scoops with handles, store them in clean containers or in a manner that prevents the handles from contacting food products, and clean and sanitize them regularly.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - The shelving in the two upright coolers is rusted and cannot be cleaned properly. Equipment must be maintained in good condition and be easily cleanable to prevent harbouring bacteria that could contaminate food. Replace the shelving. F2.5B - The overall organization and cleanliness of the facility require improvement. The facility must be maintained in a clean condition to prevent grease and debris buildup, which can contribute to unsanitary conditions that promote the harbouring of pests. Routinely conduct deep cleaning under and around equipment and keep the facility organized. F2.5G - Food items were stored on the floor of the walk-in cooler and freezer. To protect food from pests and physical contamination, food must be stored at least 6 inches off the floor. Place all food items on shelving that is at least 6 inches off the floor.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): The manager could not locate their food permit. Please locate and display permit with current annual decal. If it has been lost then please contact our office to request a new one.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): This expired in July 2023, please renew training.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The cooler shelves in the two upright coolers with drink and desserts are quite rusty and can no longer be cleaned properly. 2. The floor under the walk in cooler shelving needs to be cleaned more often. The shelving needs to be adjusted so that there is six inches of space to facilitate cleaning. 3. The small white laminate table at the end of the cooling line is no longer cleanable and needs to be replaced.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Foods are stored on the floor in the walk in cooler and freezer 2. Using old food cans to store foods. 3. Ensure all stored foods are properly covered with tight fitting lids. Some food were seen uncovered or a pizza pan was put over top. 4. The cutting board at the pizza prep table was found to be extremely worn and had trapped dirt.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. The shelving in the freezer is bare wood. This either needs to be painted or new already finished shelving needs to be installed. Raw wood products are not cleanable
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Cooked wing saucing/mixing bucket is being cleaned at the end of the dayEnsure food contact surfaces at ambient temperature (eg. wing mixing bowls, tongs, cutting boards) are cleaned and sanitized at a minimum frequency of once every 4 hours. 2. Wiping cloths in continuous use are to be maintained in a sanitizer solution. Shake off or rinse cloth (and wring dry) of excess debris prior to putting in solution. Solution is to be changed when dirtied to maintain sanitizing concentration (recommended every 2 hours).
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Ensure fried taco bowls/shells are covered to protect from contamination in storage. Corrected during inspection. cover for taco bowls etc. 2. Buckets of food on the floor are uncovered in the freezer. Boxes of cheese (with one previously opened but saran wrapped) are stored below cryovac raw meat in bins in the walk-in. Ensure foods are covered to protect from contamination in cold storage. Store raw products below produce and more ready-to-eat type foods. Keep foods off the floor. Opened cheese product was moved to alternate location at the time of inspection.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Rod for paper towel dispenser is broken. Please repair and reinstate paper towel roll above handwashing station.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Hotholding tomato pasta sauce measured at 56°C. Product was returned to a boil on the stove and hotholding adjusted to a higher setting. Please note that this corrective action was only permitted on the reheated sauce due to its fairly minimal deviance from the required hotholding temperature. Please encourage staff to monitor critical limits as per your food safety plan.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Two bags of ground beef was thawing on shelf at room temperature - product was still frozen. Product moved to fridge for thawing at the time of inspection. 2. Two inserts of frozen seafood (shrimp and scallop) were observed to be left on the counter at ambient temperature for the duration of inspection. Product moved to fridge for thawing at the time of inspection. Please ensure proper thawing processes are utilized. If products were being prepped, they should be returned to cold storage if there is a necessary disruption to prep for greater than 15 min. 3. Excessive volumes of creamo units (bar) and fries (kitchen) are being left out during non-rush periods. Please adjust volumes to be held in waiting accordingly with need. 4. Please reorganize the Habco fridge to improve airflow as per discussed.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Spray "sanitizer" in an unmarked bottle contained a degreaser/cleaning agent. A fresh bleach sanitizer solution was made up at the time of inspection and bottle was relabelled. A degreaser agent is being used to spray down dining tables--no sanitizer is being employed. Please ensure all chemical solutions are marked properly with their identity. All food contact surfaces and prep areas must be cleaned and sanitized following prep of raw animal proteins, or when in continuous use, at least every 4 hours. 2. Wiping cloths in use are to be stored in a sanitizer solution.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Extra drinking ice is placed in a pail on floor level at the bar. As discussed, please cover to protect from contamination at all times. 2. Please store bread for making croutons etc. in a clean food-grade container. Cardboard boxes are not suitable for this purpose as they cannot be properly cleaned and sanitized before and after use. 3. Please keep scoops out of bulk containers as the handles are a potential vehicle for introducing contaminants. Store scoops in a sanitary manner and clean after each use.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. A designated handwashing station needs to be installed in the back kitchen. It should be conveniently located for ease of access by all food prep/cooking areas. All auxiliary equipment (hand soap dispenser, paper towel in dispenser) must be located at the handwash station. 2. Please ensure all light fixtures have shatterproof covers or tubes with end caps.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
3 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Raw egg yolks are being used for the preparation of homemade caesar salad. As discussed, a pasteurized product must be used for such purposes. Please review the new pooled egg guideline and adjust relevant processes in your operation. Please confirm with me the pasteurized product that you will be using in place of raw shell egg yolks.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan for facility is out of date and must be updated to reflect current menu and processes. Please include the considerations under the Pooled Egg Guideline in your food safety plan.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Food safety plan for facility is out of date and must be updated to reflect current menu and processes.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
3 infractions
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Note that bringing sauces to temperature for service from the main stock is considered one reheating process. To save left over sauce for reheating for next day service would be considered a second reheat. Foods must only be reheated once to minimize the amount of time it spends in the danger zone of 4°-60°C. Please implement single reheat policy (eg. heat less stock per day so that there is minimal leftover, leftovers discarded).
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Marinara meat sauce and au jus was measured to be hotholding at 55°C and 50°C respectively. The hothold setting was at "5" which was too low. The products were instructed to be reheated to 74°C or higher and then hotheld at 60°C or above. Please ensure hotholding temperatures are being monitored to meet food safety requirements.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Egg carton trays are being used to cover food in the walk in cooler. As reviewed, eggs are raw animal products and the trays that they come in cannot be considered clean. Egg trays must not be used to cover food. Egg carton trays were removed at the time of inspection.
- 4.2 - Do processes match the written food safety plan?
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are food contact surfaces properly cleaned and sanitized?
- Observation(s): Bleach spray sanitizer for food contact surfaces was too strong. The solution was diluted to 200ppm at the time of inspection. The appropriate bleach concentration is 100-200ppm (approximately 1 tsp bleach to 1 litre of water). A stronger concentration may be used for non-food contact surfaces.
- Are food contact surfaces properly cleaned and sanitized?