Fairmont Hot Springs Resort Main Lodge Steamers Cafe
5225 Fairmont Resort Rd Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service
16 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Milk in the black jug temperature was 8°C. 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Observed uncovered baked goods on counter where customers orders are taken. Foods should be protected to prevent contamination. 2. Observed ice being stored in two compartment sink. The two compartment sink should be available for warewashing purposes. Recommend providing an alternative method to store ice that stores the ice safely and prevents potential contamination of the ice.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The proper process for handwashing dishware includes to following steps: 1. Wash with warm water and soap/detergent 2. Rinse with warm water 3. Sanitize with an approved sanitizer 4. Air dry Ensure cleaned dishware are stored in a manner that prevents contamination. Provide a sanitary area to air dry cleaned dishware. A sanitizing solution should be used to sanitize surfaces in the kitchen (cooler surfaces and handles, counters, exterior of cupboards and drawers, etc.).
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures 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): Kitchen requires cleaning and organizing to help maintain a clean and sanitary condition.
- 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): Provide soap from a dispenser at handwashing station to help facilitate proper handwashing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Ensure at all times food/beverages are being prepared/served that someone is present who has a valid food safety certificate.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Provide soap and paper towel from dispensers at handwashing sink.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Display cooler temperature was monitored and found to be 10°C. Potentially hazardous foods should be maintained 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.
- F2.2 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): All utensils and blenders are to be washed in the main kitchen through the high temperature dishwasher. This facility does not have adequate sink space for the wash, rinse, sanitize steps. Please ensure that blenders are rinsed out between uses and are sent to the kitchen for washing every 4 hours at a minimum if in continuous use. 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.
- 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.
- F2.5K 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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. **All utensils and blenders are to be washed in the main kitchen through the high temperature dishwasher. This facility does not have adequate sink space for the wash, rinse, sanitize steps. Please ensure that blenders are rinsed out between uses and are sent to the kitchen for washing every 2 hours at a minimum if in continuous use.**
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Both handwashing stations in the cafe were out of paper towel at the time of inspection. Paper towel to be available at all times for drying hands. Corrected during inspection. **Recommended to operator that an additional handwashing station be installed in the back prep area of the main kitchen. This would reduce the risk of contaminated water splashing from washing hands onto foods that may be thawing or being washed in the other compartment of the 2-compartment sink. **
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written food safety plan to be created 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 created by operator.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed a light bulb in the dry storage room without a shatter-proof cover. Please install a shatter-proof cover on this bulb to prevent the contamination of food or injury of employees if they are broken.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Observed a missing thermometer in the beverage fridge in the prep. room. Corrected during inspection. Recommended to the operator that the temperatures of refrigeration units be monitored and recorded on a daily basis at a minimum.
- F1.4B - 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. 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. Corrected During Inspection. 2. Measured quat sanitizing solution at less than 50ppm. This solution should be frequently changed to maintain the proper concentration of 200ppm. Corrected During Inspection.
- 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): Observed scoop for ice in the back refrigerator being stored within the ice. This scoop should be stored separately from the ice container to prevent the handle of the scoop from falling into the ice. The handle of the scoop poses a potential source of contamination of the ice which is considered a ready-to-eat food.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Observed front handwashing sink missing single-use paper towel. This hand sink must be supplied with paper towel for cashiers to use between handling food items and money.
- 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
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Thawing breakfast sandwiches and sausage rolls at room temperature on counter. All thawing must be done in the cooler or under cold running water. 2. Individual packages of Philadelphia cream cheese were being stored on counter at room temperature. Package states 'keep refrigerated' These must be stored in the cooler. If out for more than 2 hours they must be discarded. Cooler temperatures acceptable. Recommend monitoring and recording temperatures in temperature log.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. No sanitizer in the facility. Sanitizer must always be available for use, either a 100-200ppm bleach solution or a 200ppm Quats solution. 2. Wiping cloths left out on counter. Wiping cloths must be single use or kept in a bucket of sanitizer when not in use. 3. Smoothie blender and knives are being washed but not sanitized. All dishware must be sanitized (fully submersed in an approved sanitizer (100-200ppm bleach solution or 200ppm Quats) for 2 minutes and allowed to air dry.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): There is a small hand sink in the front serving area and only a single compartment sink in the back. If you are going to continue to utilize dishware (smoothies, knives, etc) that needs to be cleaned you will require at minimum a 2-compartment sink for dishwashing.
- F3.4M - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): The only person working is not FoodSafe certified. There must always be at least one person working that is FoodSafe certified.
- F3.6A - Operator must have valid FOODSAFE certificate or equivalent training.
- 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): No food safety plan. A food safety plan must be done for the sausage rolls and breakfast sandwiches. Ensure thawing process in included. Template provided.
- 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): No sanitation plan on site. A sanitation plan must be done, include mixing instructions for sanitizer and dishwashing procedures. Template provided.
- 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.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. At the time of inspection the front counter refrigerator was not maintaining a temperature at or below 4 C as required. Sausage rolls were probed and determined to be 9 C. 2. The two thermometers within the unit were not accurate.
- 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): Staff member noted that vinegar was used on food contact surfaces rather than sanitizer.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- 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?