Fairmont Hot Springs Resort Golf Mountain Side
5056 Hot Springs Rd Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service
10 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide appropriate chemical test strips to monitor sanitizer levels.
- 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): Ensure chemical bottles are properly labelled to reflect contents.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide appropriate chemical test strips to monitor sanitizer levels.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked concentration of chlorine in mechanical dishwasher in kitchen and found it to be 0ppm chlorine. This was fixed during time of inspection and chlorine was retested to be 100ppm. Checked concentration of iodine in glasswasher dishwasher in bar and found it to be 0ppm iodine. The iodine container was found to be empty, the empty bottle was replaced and glasswasher was retested and found to be 25ppm iodine. Ensure mechanical dishwasher and chlorine levels are being checked more frequently.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Flooring in back storage area is worn and requires repair to be durable, impervious, smooth, easy to clean and preferable light in colour.
- 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
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide test strips to monitor sanitizer levels (chorine, iodine).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature mechanical dishwasher sanitizer levels checked and found to have 0ppm chlorine. Chlorine should be at least 100ppm. Until sanitizer can be provided at adequate levels, cleaned dishware will have to be sanitized in sink with an approved sanitizer.
- 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): Interior of ice machine requires 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available onsite at the time of inspection.
- 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): Sanitation plan was not available onsite at the time of inspection.
- 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
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Sanitizer test strips for the quaternary ammonium (quat) compounds were not available at the time of inspection. Please provide these test strips for the food contact surfaces sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low-temperature chlorine sanitizing dishwasher was not dispensing an adequate concentration of sanitizer at the time of inspection. Operator to repair this dishwasher immediately. In the meantime, kitchen staff have been told to put 1 cup of bleach in the main chamber of the dishwasher each cycle to allow for sanitizing.
- 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. Back door leading into the dry storage room requires new weather stripping around the screen door to prevent pest entry. Main door to remain closed until this weather stripping may be installed. 2. Vents in dry storage room has a build-up of dust and requires cleaning to reduce risk of food product contamination from falling debris. 3. Duct tape on refrigerator door to be removed as it is not a smooth, easily cleanable surface and is prone to peeling. 4. Ceilings and walls of facility had a build-up of food debris and dust and must be cleaned to reduce the risk of food contamination. 5. Light fixtures above dishwasher require shatterproof covers to reduce the risk of food contamination or employee injury. 6. Knives stored between counters in the kitchen had a build-up of food debris at the time of inspection. Knives stored in this location may be prone to contamination from raw foods prepared on those counters. If storing knives in this location, only clean knives may be stored there as it is difficult to clean between the counters every 2-4 hours to reduce cross-contamination.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Hot dog condiments such as cut onions and relish are required to be refrigerated or kept at 4°C using ice. Once cut, vegetables are potentially hazardous food products and are capable of supporting microbial growth. If these condiments are not kept at or under 4°C, they must be discarded after 2 hours. 2. Line refrigerator inserts were measured at 9°C at the time of inspection, but the inside of the refrigerators were measured at 4°C. Please ensure that the lids on these refrigerators are kept closed when not in use and the inserts are kept half-full if the facility is not busy and going through product quickly.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Employee washroom did not have a supply of paper towel or a dispenser. Operator stated that the employee washroom hand sink was not being used for hand washing. Instead, the hand sinks in the kitchen were being used for hand washing after using the bathroom. The employee washroom must have a paper towel dispenser installed. In food service establishments, best practice guidelines state that hands must be washed after using the washroom AND before commencing work in the kitchen. To avoid the contamination of hands with fecal matter from taps and door knobs, the kitchen hand sinks are not permitted to be used as the dedicated washroom sink.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
7 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): At time of inspection soup was at 53°C, rice at 51°C and a beef sauce at 52°C. All hot holding MUST be at ≥60°C at all times. Foods were heated to 74°C on the stove and place back in hot holding. Hot holding unit turned up. ***Please keep hot holding logs, where temperatures are checked and recorded hourly*** Hot dog hot holding in front is acceptable.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Meat slicer had food debris on it in hard to reach places - Ensure this is thoroughly cleaned and sanitized after each use. 2. Wiping cloths are being left out on counter in front bar area - Ensure wiping cloths are either single use or kept in a bucket of sanitizer when not in use. Chemical dishwasher has acceptable chlorine concentration. Quats spray bottle has acceptable concentration. Glass washer has acceptable iodine concentration.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Wet cloths are covering the lettuce/salad inserts - ensure salads are covered only with food grade material that will not allow growth of bacteria like a moist towel will. Quats sanitizer bottle not labelled
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Facility needs more thorough cleaning and sanitizing, especially in hard to reach places.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Cook states he does not have food safe
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Cook states he does not know of any food safety plans.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Cook states he does not know of any sanitation plan.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Ham and sausages out by grill and not on ice. Ensure smaller portions of these foods are removed from the cooler and restock more often. If at room temperature these foods must used or discarded within 2 hours. 2. Prep cooler/table at the end of the kitchen was at 6-9°C at time of inspection. Ensure this cooler is turned down so it can maintain food at a temperature of 4°C or less at all times. Recommend keeping temperature logs up to date. Temperature logs in place but had not been done since April 29/16
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Bucket of Quats sanitizer at 50ppm. Quats sanitizer must be at 200ppm, Bleach sanitizer 100-200ppm. If using a bucket, ensure the sanitizer is either tested with test strips or changed every 2 hours 2. Wiping cloth left out on counter in both the kitchen and front bar area. Wiping cloths must be either single use or kept in a bucket of sanitizer when not in use. 3. Meat slicer not cleaned after last use, visible food debris on it. The slicer must be cleaned and sanitized after every use. 4. Potato cutter had visible food debris and was not cleaned after last use. ***This is a repeat violation*** Chlorine dishwasher between 50-100ppm. Ensure the concentration of chlorine is tested daily, recommend keeping a log book.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Sanitizer spray bottle in bar area was not labelled. All chemicals must be labelled and stored appropriately.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Back door from storage room was opened by staff and left open. Doors must always be closed to prevent the entry of pests. ***This is a repeat violation***
- 14.12 - The premises must be protected against entry of pests.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The potato cutter had a large amount of food debris dried onto it. Ensure equipment is cleaned and sanitized between use. This infraction was noted on previous inspection reports.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Soup in the hot holding unit and multiple items in the walk in cooler were stored uncovered. Ensure all foods are covered to protect against contamination. This infraction was noted on previous inspection reports.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The ceiling about the cook line has visible debris on it. Ensure this area is cleaned to prevent contamination of food. 2. The floor tiles around the walk in cooler are in disrepair and a build up of debris was noted. Ensure the area is repaired so it is smooth, easily cleanable and impervious to moisture. Both of these infractions were noted on previous inspection reports. 3. The back door near the dry storage area was open at the time of inspection. This door must be closed at all times unless a screen is installed to prevent the entry of pests.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.12 - The premises must be protected against entry of pests.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Ensure the Food Safety Plan is on site and available to all employees. Employees were not able to find the complete Food Safety Plan at the time of inspection.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions