Fernie Sub Corp
441 Hwy 3 Fernie BC V0B 1M0 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Hot water was not present at the handwashing sink and the warewashing sink at the beginning of the inspection. After troubleshooting and discussion with the hotel where the water supply is coming from for the building, approximately 1 hour later hot water was available again. Please monitor the hot water supply and capacity to ensure that hot water is available at all times at sufficient capacity.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Outstanding infraction - Permit to Operate was not posted in a conspicuous location at time of inspection. Please locate the Permit to Operate and repost it or contact our office to obtain a new physical permit. Contact details for the Environmental Public Health office will be provided with this inspection report.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bucket was empty at the time of inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operator has a valid operating permit, but it was not posted in a conspicuous location in the facility.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not able to be located during the inspection.
- 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 food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer solution was below the required 200 ppm at the time of inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): No employees onsite had a valid FoodSafe certificate. Please ensure one employee present at all times has an appropriate 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer not available on front line. During discussion with employee, it was noted that the sanitizer spray bottle for the front has broke and requires replacement.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel for drying hands at hand sink not available in a dispenser as required. Please replace dispenser at hand sink.
- 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 food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Quat sanitizer in the 3 compartment sink measured at 0ppm. 2. Quat sanitizer spray bottle measured at 0ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?