Fairmont Hot Springs Resort Pool Side Misty Waters
5225 Fairmont Resort Rd Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Daylight could be seen under the side door into the dry food storage area. Ensure all entrances into the building seal well to prevent the entry of pests into the facility.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperatures of hot held items : chicken 30°C and hamburgers 40°C. Items being hot held should be held at 60°C or hotter.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips quaternary ammonium (quat spray) were not available at the time of inspection. Facility to obtain these test strips for monitoring sanitizer concentrations.
- 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): Ensure a sanitizer is being used to sanitize clean dishware/utensils. (eg quaternary ammonia, chlorine). Test strips should be used to verify concentrations. Mechanical dishwasher had not been used this season. Operator to have mechanical dishwasher serviced prior to using.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispensers were empty during time of inspection. To help facilitate proper handwashing paper towel from dispensers should be available.
- 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): No food safety plan available onsite.
- 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): No sanitation plan available on site. Plan to be prepared and submitted to health officer for review. Ensure that this document is available onsite for employee reference.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): When operating at least one person per shift must be working who has successfully passed a course in food safety.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): Probe thermometer was not available at the time of inspection to verify cooking temperatures.
- F1.1B Internal cooked food temperatures must be verified by the operator.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Test strips for chlorine sanitizer (dishwasher) and quaternary ammonium (quat spray) were not available at the time of inspection. Facility to obtain these test strips for monitoring sanitizer concentrations. 2. Probe thermometer is normally brought in by the chef each day, but wasn't available at the time of inspection. A probe thermometer must be available at all times.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Gaps were visible under backdoor entrances to the facility and in the screen itself. These gaps allow for the entry of pests and are required to be sealed. 2. Moderate pest activity noted in the basement dry storage area and low pest activity noted in the kitchen itself. Pest activity to be monitored and a professional pest control company must continue to be used. Please keep in mind that pesticides may not be used in any location that food storage or preparation is occurring, but may be used on the exterior of the building. 3. The following corrective actions must be used for pest activity: a. All foods to be stored in pest-proof containers on low-shelving units and no foods to be stored directly on the floor. b. Each morning before food preparation, ensure that all counters/food contacts surfaces are sprayed with a sanitizer solution. c. Ensure all pest entry points are adequately sealed ie. gaps around doors, pipes, floor boards etc, d. Regularly sweep floors underneath equipment and storage areas to remove food sources. Remove excess clutter from the floors and ensure that items are stored 6 inches off the floor on shelving units to facilitate cleaning underneath and reduce harbourage areas for pests. e. To remove rodent droppings: Wear rubber, latex, or vinyl gloves when cleaning urine and droppings. Spray the urine and droppings with a disinfectant or a mixture of bleach and water and let soak 5 minutes. The recommended concentration of bleach solution is 1 part bleach to 10 parts water. Use a paper towel to pick up the urine and droppings, and dispose of the waste in the garbage. Avoid sweeping droppings due to "Hantavirus Pulmonary Syndrome" which is spread by breathing in airborne virus particles, droppings, urine and nesting materials. After the rodent droppings and urine have been removed, disinfect items that might have been contaminated.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical low-temperature dishwasher was not connected to the detergent or sanitizer chemicals. Dishwasher was not providing sufficient washing and sanitizing action. Dishwasher was hooked back up to these chemicals at the time of inspection, primed and checked with a sanitizer test strip. Employees to check this dishwasher each morning before use. Corrected during inspection.
- 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. Observed a build-up of food debris under some kitchen equipment and on some shelving units in the kitchen. Ensure these areas are frequently cleaned to prevent pest harbourage and food or equipment contamination. 2. Light bulb in the main cooler must be shatter-proof or have a cover to protect from shattering. This will help reduce the risk of food contamination from glass or employee injury.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser for front of house employee handwashing sink was not dispensing paper towel properly at the time of inspection. Paper towel was coming out of the machine half-torn and was very difficult to get out. This paper towel dispenser is also in a very awkward location and is not easily accessible. To promote good hand hygiene, this dispenser should be repaired and moved to a more convenient location.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Employees were not aware of a food safety plan for this facility. Plan to be prepared and submitted to health officer for review. Ensure that this document is available onsite 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): Employees were not aware of a sanitation plan for this facility. Plan to be prepared and submitted to health officer for review. Ensure that this document is available onsite for employee reference.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.1 Are proper cooking procedures followed?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips were not available at the time of inspection. Test strips have been ordered and are on the way.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Gaps were visible under both backdoor entrances to the facility. These gaps allow for the entry of pests and are required to be sealed. Pest activity was noted at the time of inspection and an integrated pest management approach is being taken with a professional company.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. Front of house employee hand sink did not have a soap dispenser. A soap dispenser must be placed at this designated handwashing station. 2. Paper towel in the staff washroom should be placed into a dispenser. A loose roll of paper towel is prone to dropping and is exposed to contaminants.
- F2.1 Does the facility have proper monitoring supplies?
- 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): 2 cutting boards (one white and one brown) are worn, have grooves and have broken corners. These boards are unable to be properly cleaned and sanitized. Ensure these are replaced/repaired. Chemical dishwasher at 100ppm chlorine. Quats sanitizer spray bottles at 200ppm.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Gravy being hot held at 48°C Hamburgers hot held at 43°C Hot holding must be at ≥60°C. If the temperature is >60°C the food must be discarded after 2 hours. Gravy & hamburgers voluntarily discarded as they had been sitting at <60°C for 2 hours. Thermometer must be available for staff to monitor temperatures. Recommend keeping a temperature log for the hot holding. Hot holding being done in container on top of grill. Proper hot holding equipment must be used to ensure proper temperature is achieved.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Chicken fingers and fries removed from the freezer and held at room temperature until needed. At time of inspection some chicken fingers and fries had been sitting at room temperature for 2 hours and were >4°C. These were voluntarily discarded. All potentially hazardous foods must be kept at ≤4°C or ≥60°C at all times. If kept between 4 and 60°C these foods must be used or discarded within 2 hours.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. At the time of inspection there was cardboard taped to the floor by the entrance to the gift shop. This must be removed. All surfaces must be smooth, easily cleanable and impervious to moisture. 2. The back screen door has a large gap under it which could allow for the entry of pests. This must be blocked off. 3. Obtain chlorine test strips and test the dishwasher chlorine concentration during the first use of each day. Chlorine concentration must be ≥50ppm
- 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.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel in close proximity to the hand wash sink. Ensure a paper towel dispenser is mounted at the hand sink. ***This is a repeat violation***
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan on site. A food safety plan must be completed for this premise. Template provided with this report. Please forward completed plan to this office for review. The food safety plan must always be accessible to employees. ***This is a repeat violation***
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 17.6 - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan on site. Template provided. Please forward completed plan to this office for review. The sanitation plan must always be accessible to employees. ***This is a repeat violation***
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions