Fernie Smitty's
2001 Hwy 3 Fernie BC V0B 1M1 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The line cooler was measured at 10 C at time of inspection. The unit stored sauces and cheese which were measured to be 8 - 9 C. Upon investigation as to why the unit was not at 4 C it was determined that it was mistakenly set to 10 C. The operator decreased the temperature of the unit and potentially hazardous foods were moved out of the unit. As discussed, please monitor the unit to ensure it can hold temperature at 4 C or lower prior to storing potentially hazardous foods in it. Additionally, there was a large build up of ice over the refrigeration line within the unit.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer solution in a bucket on the cook line was observed at 100 ppm. An employee replaced the solution which measure at the required 200 ppm at the time of inspection. QUATs sanitizer is being dispensed at 200 ppm from the unit above the mop sink.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in cooler when first entering kitchen was measured at 10 - 15°C. Potentially hazardous food must be kept at 4°C or below in order to prevent the growth of pathogens. Repair/replace the cooler so that it keeps food at 4°C or below, and do not store potentially hazardous foods in this cooler until it is fixed.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Sugar was being stored in an open bag, and a cup with no handle was being used to scoop the sugar. Food must be stored in a manner that protects it from contamination, and scoops should have handles that do not touch the food itself. Store the sugar in a sealed container and use a scoop with a handle that does not touch the food product.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. Back sink near prep area was not functioning at the time of the visit. Hand sinks must be available and supply hot and cold running water to ensure proper handwashing to prevent the spread of communicable disease. Repair this sink so that it supplies hot and cold running water. 2. No hand soap was found at the hand sink in the kitchen. Hand sinks must be supplied with soap for proper handwashing to prevent the spread of communicable disease. Keep soap at all hand sinks at all times. (CDI)
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer in server fridge in front line is inaccurate. Please replace with an accurate thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer available at time of inspection. Employee replaced bucket of sanitizer.
- 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
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Line cooler measured at 16 C. Multiple potentially hazardous foods were observed in the cooler and measured 15 - 16 C. Items were discarded by the operator. Cooler is to be repaired so that foods are stored and or below 4 C and no potentially hazardous foods can be stored in the cooler until repair is complete.
- 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): Multiple fruit flies present in the facility. Measures must be taken to eradicate the fruit flies and prevent future pest infestations.
- 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): Sanitizer solution must be available in all areas that food preparation occurs. 2 empty sanitizer buckets were observed throughout the premise and 1 sanitizer bucket was filled with soapy water. Both quats solution and chlorine solution can be made on site.
- 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): Cleaning of clean in place items requires improvement. Tomato slice and electric slicer require deep cleaning after each use. Additionally, cleaning throughout the premise is required.
- 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 on site. Please locate the plan and familiarize all staff with the plan.
- 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 on site. Please locate the plan and familiarize all staff with the plan.
- 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): No employees on site had valid FoodSafe. Ensure in the absence of the operator, at least one employee present has valid FoodSafe certification.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher sanitizer was empty at time of inspection. Ensure dishwasher sanitizer concentration is regularly checked using chlorine test strips to ensure sufficient concentration is present. A dishwasher log sheet could be utilized to record this activity.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Some coolers are missing thermometers. Please ensure all coolers are equipped with accurate thermometers.
- 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): Multiple areas throughout the facility have visible debris on them and require cleaning and sanitation. Please thoroughly clean all areas of the establishment. Areas where debris was noted includes fan of walk in cooler, ceiling of prep line, area around kitchen hand washing sink, handles to containers and doors etc.,
- 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 faucet on the dish pit sink is broken and requires repair. The sink is not functional at this time as the water is turned off. Please repair sink so that is functional. 2. The back kitchen prep sink is leaking and has a large bucket in it to collect dripping water which obstructs its ability to be used. Please repair sink so that is functional
- 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.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?