Fairview Mountain Golf Club
933 Old Golf Course Rd Oliver BC V0H 1T1 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please ensure this is printed and available on site at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please ensure this is printed and available on site at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips were expired for Quats and no Chlorine test strips found on premise.
- 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): • Wood storage rack in the back of the kitchen that houses cutting boards is starting to deteriorate. Small wood splinters noted that can contaminate food. The shelving must be made from easy to clean and non-absorbable material. The shelving unit must be replaced. • Both the walk-in cooler and freezer had items directly on the floor. All items must be kept off the floor. • Cooler with the double doors and prep table above had water pooling in the bottom of the cooler. This must be cleaned up and the issue fixed. • Dust accumulation on the walls, shelves and ceiling. The fan in the kitchen also had heavy accumulation of dust which has potential to blow onto the food. This must be cleaned.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - Operator must wash and sanitize the ice making machine.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Operator must label all bottles containing chemicals.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- 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): Final rinse temperature not reaching sanitizing temperatures. If not serviced immediately hand sanitize all wash ware.
- 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
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Although present, adequate sanitizer concentration not detected on the test strip for the bar glass washer - last day of operation however it should be serviced regardless.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Raw chicken observed thawing at ambient temperatures. Fish was being thawed properly.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety template guidelines will be provided to assist the development of the plans.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan guidelines will be provided to operator.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
3 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): 1. Operator was not washing their hands correctly and at the required frequency to prevent contamination - CDI Ensure that employees wash their hands as frequently as necessary to prevent the contamination of foods.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): 1. Rodent droppings were noted in the premise (behind equipment). Ensure that your premises is free of: 1) Pests; and 2) Conditions that could lead to a pest infestation When you find any droppings, please: 1) Discard any contaminated foods. 2) Remove droppings using a damp cloth. Wear personal protective equipment (ie: gloves) and wash your hands frequently. 3) Clean (with soap and hot water). Sanitize (with a 1 part bleach: 10 parts water solution) all affected areas. 4) Allow sanitizer to air dry 5) Plug and seal any holes 6) Contact your pest control company about the issue and follow their recommendations. Keep copies of their service records on file for review.
- F2.2A - The premises must be maintained free of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. There was an accumulation of food debris, grease, and grime in the hard-to-reach areas of the premise (eg: behind and below equipment, on the ventilation hood grates etc). Regularly clean and sanitize your premises to prevent the accumulation of food debris, as they can attract pests.
- 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.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): dishwasher is barely reaching required temperatures to sanitize dishes, dishwasher tech is coming in this afternoon and will double check this
- 8.1 - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): there are a few items in the walk in cooler that are left uncovered, ensure all foods are kept covered
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 1.1 - Is the owner and operator the same?
- Observation(s): paul welsman is no longer coordinator. Bernard Perez 250-498-6050ext 5; [email protected] Yvonne is still the head chef
- 1.2 - Is the contact information the same?
- 1.1 - Is the owner and operator the same?