Fairmont Hot Springs Resort Main Lodge Bears Paw
5225 Fairmont Resort Rd Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service
16 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of salad cooler was 6°C. Temperature of cooler was adjusted during time of inspection. 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers should be calibrated regularly to ensure accuracy.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some of the shelving units in the kitchen are soiled/have dust accumulation and require cleaning. 2. Front bar area requires cleaning and organization. Shelving under bar area requires cleaning. Ensure to clean interior of coolers regularly.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some hard to reach areas such as under and in behind equipment and shelves require 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): Ensure paper towel dispenser in bar area is accessible at all times to help facilitate proper handwashing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- 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): Ensure utensil storage containers are being cleaned/sanitized on a regular basis.
- 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
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Small prep cooler next to cooking equipment was 8°C. Potentially hazardous food must be kept 4° C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Ensure employees are washing hands as tasks being changed.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Prep cooler cutting boards was observed to be damaged. Food contact surfaces should be smooth, durable, impervious, non-toxic, non-corrosive, easy to clean, and preferably light in color. 2. Floors, walls, ventilation hood was soiled/ debris and requires thorough cleaning. Ensure to clean under and in behind equipment and shelves. 3. Front service area cupboards and drawers require cleaning. 4. Flooring in the dry storage area is damaged. Floors need to be smooth, durable, and easy to clean.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Containers used to store clean utensil has debris/is soiled and requires cleaning. 2. Some areas of the kitchen require cleaning, such as walls and exterior of small fridges used to store sauces.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure a sanitation plan is available onsite.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 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): 1. Interior of the ice machine in the main kitchen requires cleaning and sanitizing. Ensure the ice machine is cleaned and sanitized on a regular basis. 2.Some hard to reach areas in main kitchen, such as under and in behind equipment and shelving are soiled and require a thorough 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.
- 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
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Cooler #1 9°C. 2. Cola cooler 8°C 3. Bar cooler with dairy products and cut fruits 8°C Potentially hazardous food/beverages should be stored at 4°C or colder. Until coolers are able to hold food/beverages at 4°C or colder, no potentially hazardous foods/beverages should be stored in these coolers. Recommend checking temperatures of coolers on a daily basis.
- 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): 1. Provide chlorine and quaternary ammonia test strips to monitor sanitizer levels. 2. Provide an accurate thermometer for each cooler and freezer to help monitor temperatures.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some hard to reach areas in main kitchen, such as under and in behind equipment and shelving are soiled and require cleaning. Observed dust accumulation on ceiling and vents in kitchen area. This area should be cleaned to prevent dust from contaminating food contact surfaces and food. When not in use wiping cloths should be stored in a sanitizing solution in main kitchen.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Chef is currently working on a food safety plan for menu items.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide quaternary ammonia test strips in kitchen to monitor sanitizer levels from dispenser. Provide iodine test strips for glass washer in bar area Recommend providing a dishwasher safe thermometer or thermolables to assist in monitoring the temperature of the mechanical dishwasher.
- 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): A gap was observed under the incoming shipment door in the main kitchen. A new door sweep should be installed on this door to prevent the entry of pests.
- 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): Some hard to reach areas in main kitchen, such as under and in behind equipment and shelving are soiled and require cleaning. Containers used to store clean utensils and equipment are soiled/have debris and should be cleaned and sanitized more frequently. Some of the shelving in the main kitchen is soiled and requires cleaning. Exteriors of some of the large food storage containers is soiled and should be cleaned and sanitized. When not in use wiping cloths should be stored in a sanitizing solution in main kitchen. Items used throughout the day, such as tongs, spatulas and other utensils, should be cleaned and sanitized more frequently. Ensure these items are being cleaned and sanitize at least once every 4 hours.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit on display to the public had expired, ensure a valid permit is posted.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Bulk sanitizer dispenser was measured at 0 ppm quaternary ammonium (quat) concentration of sanitizer at the time of inspection. All sanitizer solutions in buckets and spray bottles were also checked and measured at 0 ppm. Operator to repair this bulk dispenser to dispense 200 ppm of quat sanitizer. All sanitizers found with 0 ppm had the quat solution added directly to the solution to allow for adequate sanitizing action. 2. High-temperature sanitizing dishwasher read 72 C° at the temperature gauge/manifold at the time of inspection. To ensure adequate sanitizing action, the temperature must reach a minimum of 82 C° at the manifold or 71 C° at the plate when measured with a probe thermometer. Operator to repair this dishwasher, but will be adding a small amount of bleach to each load in the meantime to ensure effective sanitizing. 3. The low-temperature iodine sanitizing glasswasher was out of sanitizer at the time of inspection. This sanitizer bottle was replaced and the glasswasher was run for approximately 5-10 minutes. 0 ppm of iodine was measured repeatedly with both the inspectors and operators test strips. Operator to continue monitoring this dishwasher and repair if iodine is not between 12.5-25 ppm.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Flour and sugar bins were all open at the time of inspection in the main kitchen. All food containers must be closed when not in use to protect them from contamination. 2. A gap was observed under the incoming shipment door in the main kitchen. A new door sweep should be installed on this door to prevent the entry of pests.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written food safety plan to be completed by operator.
- 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): Written sanitation plan to be completed by operator.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE certificates to be kept onsite for inspector verification.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed wiping cloths being used continuously on food contact surfaces. If wiping cloths are to be continuously used throughout the day, the cloths must be stored in a sanitizer solution to reduce the rate of bacteria growth on the cloth. Ensure that wiping cloths used with spray bottles are kept free of food debris or store re-used wiping cloths within the quat sanitizer solution (200 ppm). Use quat test strips to monitor the concentration of the sanitizer buckets, bottles and bulk dispenser.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Observed a build-up of mould on the inside the ice machine. Please clean and sanitize the ice machine and add frequency of cleaning to your sanitation plan. 2. Observed re-usable wiping cloths being used to collect moisture from lettuce in main cooler. Please use disposable paper towel to cover the lettuce to reduce the risk of contamination. 3. Observed open/uncovered paper bags in the dry storage area. Please ensure that all food products are covered or closed to prevent contamination. When using scoops for these products, the scoop handle should be stored outside of the product to prevent cross-contamination between bare hands and the scoop handle. (Observed scoop in ice at Bears Paw bar) 4. Observed a build-up of dust on the main cooler fans. Please clean the fans to reduce the transfer of dust onto food products. *Note: Observed a sanitizer spray bottle with no label. Please ensure that all chemical has labels with name of the chemical*
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel was not available at the Bears Paw bar handwashing station at the time of inspection. The soap dispenser at this station was also not designed for easy access. Please ensure that all handwashing stations have soap and paper towel in an easily accessible dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- 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): Observed wiping cloths being used continuously for food contact surfaces. These wiping cloths must be stored in a sanitizing solution if they are being used continuously. A spray solution may be used to sanitize if the cloth is clean and is single-use.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Fridge #6 & #10 are both above 4°C. Coolers must maintain a temperature of ≤4°C at all times. 2. Between prep tables there are inserts containing sandwich meat, cheese and cut veggies on a layer of ice. The temperature of the items measured 12-15°C. If continuing to use these inserts, ensure they are submersed in deeper layer ice so the ice surrounds the insert. Also, bring smaller quantities of out the cooler and restock more often. Keep close eye on temperatures All potentially hazardous foods must be stored at ≤4°C at all times. Other cooler temperatures acceptable. Temperature logs in place. Thawing is done in 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): 1. Meat slicer had food debris present in partially hidden areas. Ensure this is thoroughly cleaned and sanitized after each use. For the part that can't be removed for cleaning ensure it is sprayed with 200ppm Quats sanitizer and allow to air dry as per clean in place protocol. 2. Sanitizer bucket containing utensils was at approximately 50ppm. Quats sanitizer must be 200ppm at all times. Ensure the bucket is changed more often and/or tested with test strips to verify the concentration.
- F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The laminate is coming off or has come off in multiple places on the toast counter. Cleaning and sanitizing is not able to be done properly in these areas. All surfaces must be smooth, easily cleanable and impervious to moisture. 2. The cutting board on fridge #3 has broken corners which leaves a very rough surface. Ensure this is replaced soon. All surfaces must be smooth, easily cleanable and impervious to moisture. 3. There is a hole in the wall by fridge #7. 4. The floor in the walk in freezer has a piece of plywood on it and it is quite dirty. Ensure this is cleaned or replaced.
- F3.4B - 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.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing station was not equipped with liquid soap and single service product for drying hands in dispensers and in a convenient location as required.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 15.4 - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The food safety plan was not available at the time of inspection. Ensure this document is readily available to staff and on site and up to date.
- 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 available at the time of inspection. Ensure this document is readily available to staff and on site and up to date.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 15 - Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): The method staff used to sanitize tables was using a spray bottle containing sanitizer and a wiping cloth. Best practice is to use the spray bottle with single use towels or use a wiping cloth that is stored in a bucket of sanitizer between uses.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): A used wiping cloth was noted hanging on a service cart and then being used. The wiping cloths must be stored in a container of sanitizer between uses.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
1 infraction
- Is the contact information the same?
- Observation(s): New application submitted on Dec 27, 2012.
- Updated contact information must be provided to the Environmental Health Officer.
- Is the contact information the same?