Fairmont Hot Springs Resort Golf River Side
5097 Riverview Rd Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service
9 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): 1. Small area of flooring in walk-in cooler is damaged and requires repair. 2. Ensure chemical bottles are labelled to reflect contents. 3. Mulligans bar area requires a thorough cleaning and sanitizing. Ensure to clean interior of coolers and shelving in coolers, countertops, flooring, black storage containers.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide test strips to monitor sanitizer levels.
- 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
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back receiving door does not seal well. To help prevent the entry of pests into the building all entrances/exits should properly seal.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked chlorine level in mechanical dishwasher and found it to be 10ppm. Dishwasher repair person came to facility during time of inspection to investigate the issue. Chlorine levels should be checked on a regular basis using test strips to ensure adequate sanitizer levels.
- 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. Flooring in the walk in cooler is damaged and requires repair/replacement to be smooth, durable, impervious, non-corrosive and easy to clean. 2. Countertop is damaged and requires replacement to be smooth, durable, impervious, easy to clean, non-toxic, non-corrosive, and preferable light in colour. 3. Some areas of the kitchen require cleaning such as under and in behind equipment and shelves.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of bar cooler and found it to be 9°C. Potentially hazardous foods/beverages 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide test strips to monitor sanitizer levels. (chlorine, quats, iodine)
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back receiving door does not seal well. To help prevent the entry of pests into the building all entrances/exits should properly seal.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Flooring in the walk in cooler is damaged and requires repair/replacement to be smooth, durable, impervious, non-corrosive and easy to clean. 2. Some of the walls have an accumulation of dust and require cleaning to help prevent contamination of food and food contact surfaces.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available onsite. Please have food safety plan available for employee reference.
- 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. Please have sanitation plan available for employee reference.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer testing strips were not available at the time of inspection. Ensure that all chemical sanitizers including quaternary ammonium (spray bottles), chlorine (dishwasher) and iodine (glasswasher) have chemical testing strips to monitor their concentrations between visits from the supplying company.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1. Deli slicer had a build-up of food debris on the blade guard. Ensure that this slicer is completely broken down and sanitized every 4 hours or less if in continuous use. 2. Vent hoods are over-due for cleaning and may pose a fire hazard. Vent hoods must be maintained to reduce the risk of grease fires. If a grease fire occurs and the vent hoods were over-due for cleaning, the facility insurance may be deemed invalid due to negligence. 3. Shelving units in the dry storage room and bar area are chipping and require refinishing. Chipped paint can physically contaminate food products and hinders the ability to effectively clean the shelves. These surfaces must be sealed or re-painted with food-grade paint/sealant so they are smooth, easily cleanable and impervious to moisture.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink in the dishwashing area did not have a supply of hot water. Hot water is required for effective handwashing. The hot water tap on this sink is required to be functioning.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available onsite. Please have this food safety plan available for employee reference.
- 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. Please have this sanitation plan available for employee reference.
- 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
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. The prep table at the back measured approximately 10°C top and bottom. Food in the unit was voluntarily discarded and the unit was turned down. It is possible that the temperature dial was bumped last evening resulting in the higher temperature. 2. Inserts containing sandwich meat were out on the counter and ≥4°C. If these inserts need to be kept out ensure they are immersed in ice and not filled too full. Restock from cooler often. 3. The top of the prep table in the front of the kitchen was approximately 8-12°C. Ensure the lid is kept closed when not in use. Consider keeping individual lids on the inserts to help them stay cool. Adjust the cooler temperature so it is able to keep food at ≤4°C at all times. 4. The cut potatoes and fries were being held at room temperature prior to cooking. Ensure these are cooked within 2 hours or kept on ice to maintain a temperature of ≤4°C. Foods are thawed in the cooler or under cold running water.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): In the front serving/bar area the wiping cloths were being re-used through out the day. Ensure wiping cloths are either single use or kept in a bucket of sanitizer when not in use. Chemical dishwasher at 100ppm chlorine. Quats spray bottles at 200ppm Wiping cloths single use in the kitchen.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Plastic cutting boards were starting to show signs of wear and tare. Rotate, flip, or replace any cutting boards that show signs of wear and tare. Any board with noticeable grooves must be replaced as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods. 2. There was a build up of food debris, grease and grime in the hard to reach areas of the establishment (ie: behind, below and around equipment). Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests. 3. The ice scoop (in the basement) was being stored directly on top of the ice machine. Ensure that the scoop is stored in a clean and sanitized container to prevent contamination from occurring. Dishwasher was not in use at the time of inspection and the final sanitizing rinse concentration could not be assessed. Test strips were available for workers to use. Reminder: If the dishwasher cannot reach the required concentration, use the following method: - Use the dishwasher to wash and rinse dishware. - Create a sanitizing solution (100 ppm Cl -> 1/2 tsp bleach per L of water) in a designated sink and immerse the dishes in the solution for at least 2 minutes to achieve proper sanitization. Do not use the sink for any other purpose when sanitizing. - Verify and record the concentration of the sanitizing solution with tests strips. Refresh the solution as needed.
- 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): The light bulb in the dry storage area did not have a shatterproof covering. Either remove the light bulb or ensure that it is protected by a shatterproof covering to prevent foods being contaminated by broken glass.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. Operator could not confirm if the the dishwasher final rinse concentration was monitored by staff. Ensure that the final rinse concentration of the dishwasher is monitored and recorded at least twice daily during operation. Take corrective actions as necessary. Sanitation plan was up-to-date and available onsite for review.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Two packages of soups were observed being thawed at room temperature. At the time of inspection the operator remediated this by thawing the soup as part of the cooking process. Ensure potentially hazardous foods are thawed at or below 4 C, under cold running water or as part of the cooking process.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. The dishwasher was not producing a 50 ppm chlorine residual as required. Upon investigation it appeared that the pump was not working for the sanitizer. Ensure the dishwasher is repaired so that a 50 ppm chlorine residual is measured at the dishes. The establishment will be utilizing a dishwasher at a neighbouring facility in the interim. Employee called maintenance to repair the machine at the time of inspection. 2. The meat slicer, fry cutter and can opener all had dried on food debris. Ensure all clean in place equipment is cleaned and sanitized after use.
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The prep sink was turned off at the time of inspection as it was leaking. Ensure sink is repaired so it is fully functional and not leaking. 2. The receiving door was open at the time of inspection. Ensure door is closed at all times when foods are not being received. A small number of flies were noted on site. In addition to keeping the door closed ensure empty beverage containers are removed frequently.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 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): The food safety plan was not on site. Please email the undersigned a copy of the plan for review and print a copy for use on site.
- 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): The sanitation plan was not on site. Please email the undersigned a copy of the plan for review and print a copy for use on site.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?