Finz Bar & Grill
2001 Eagle Bay Rd Blind Bay BC V0E 1H1 · Restaurant - Food Service
12 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine test papers available for mechanical dishwasher. Rinse water must have adequate chlorine to ensure proper sanitizing of equipment. Rinse water must maintain a minimum of 50ppm, this should be monitored daily with test strips.
- 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): QUAT sanitizer measured >500ppm during inspection, QUAT must be maintained between 200 and 400ppm to avoid chemical contamination of food contact surfaces. >400ppm QUAT must be rinsed from food contact surfaces. Ensure QUAT sanitizer is maintained between 200 and 400ppm.
- 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): Permit fees are due for 2026/2027 operating season. Please ensure these fees are paid promptly. Ensure permit is posted in a conspicuous location.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was reading ~ 174 C at end of final rinse. Should be 180 F. Temperature at dish level should be at least 160 F (71 C). Temperature measured was found to be 68 C at dish level.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit decal expired March 31, 2025. New decal is required to ensure permit remains valid.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pizza prep cooler top at 12C and bottom at 7C, please reduce to below 4C. With all prep coolers, I'd suggest that you put no more than a 2 hour supply of perishable products in the top bins as they often run warm.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The dishwasher rinse gauge was reading 174F, but must be >180F to sanitize (2 runs).
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Please send me copies of kitchen and cafe managers food safe certificates.
- 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
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - monitor and log sanitizer concentration in spray bombs/sani-buckets daily - monitor and log dishwasher final rinse temp daily
- 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): The only fly control observed were strips (not a good option), please replace these with a couple of fly light traps (not a zapper).
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - dishwasher final rinse temperature gauge broken - cooler floor damaged near freezer door which is also damaging freezer door
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Pasteurized egg product must be used for any no-cook type foods (eg. menu item). No raw shell eggs permitted for foods that would not be subject to an adequate cooking step. Food safety measures related to proper conventional cooking and reheating temperatures were reviewed. Probe thermometer(s) are available on site to allow for monitoring. Ensure probes are calibrated routinely to ensure accuracy. As discussed, it is expected that your operation has a process to ensure that minimum temperature requirements are being consistently met. This should be verifiable upon inspection. Sous vide cooking for select pork items seems to be adequate in theory (163°F immersion bath and extended cooking time, some with secondary cook step), however no records are available for verification. Records must be kept for sous vide processes. Cooling is on ice with product hold time of up to 7 days. Please review the provided guidelines and develop a food safety and sanitation plan. The service of raw oysters was discussed in relation to general handling precautions, the maintenance of records for shellfish tags and dates of use, as well as the requirement to post risk messaging as either a tablecard or on the fresh menu list (wording must be consistent with sample provided and be easily legible). Please follow-up with me by the indicated date.
- F1.1A - Potentially hazardous food must be cooked to appropriate internal temperature.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Ensure all cold-storage units are equipped with an accurate thermometer (NSF certified). Some thermometer units are broken. Currently an infrared thermometer is being used to monitor and record temperatures. Please note that this does not replace the need for accurate in-unit thermometers. Ensure any tool used to measure temperatures are accurate. In times of discrepant readings, take food temperature measurements as gold standard. One cold line was assessed to be out of temperature and has not been put in service--stated to be slated for replacement. Ensure new or existing unit maintains foods at 4°C or colder prior to use.
- 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. Ice scoops being stored on top of ice machine. This is not a sanitary surface for storage of food contact utensils. Ensure all food contact surfaces are stored in a sanitary manner. Cook took scoops for warewashing at the time of inspection and implemented more sanitary storage measure (in inserts). Ensure scoops and inserts are cleaned and sanitized daily. Corrected during inspection. Ensure sanitizer levels are checked with test strips. Glasswasher requires 50ppm chlorine. Quat sanitizer needs to be 200ppm. Bleach sanitizer solution if used for wiping cloths etc is to be 200ppm chlorine. Test strips are available--good. High temperature dishwasher assessed at 72°C (after three runs). Glasswasher measured at 50ppm chlorine.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Some containers of food are being stored on the floor in walk-in cold storage units. Please keep all foods off the floor as this protects from contamination, reduces potential cross-contamination onto clean work surfaces, and also facilitates cleaning. Cook indicated this will be done right away. Corrected during inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. High temperature dishwasher gauges are inaccurate. Please obtain a waterproof dishwasher thermometer that has a maximum temperature holding function so that sanitizing criteria can be monitored. Final rinse must bring dishes up to a minimum of 71°C. 2. Drain pipe for ice well must not terminate in wastewater pipe--please ensure an air gap (2x the diameter of the discharge pipe) is in place to prevent possible cross-connection. The same goes for ice machine drains if this is similarly set up (was not reviewed at the time of visit). 3. Select light fixtures missing shatterproof casings (relatively low risk areas). Please replace. Beer walk-in cooler has plywood flooring which is a porous and difficult to clean material. Replace with non-absorbent and easy to clean flooring when opportune.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please review food safety plan to ensure that it is up to date and reflective of current menu, processes, and operations. Additional food safety plan for sous vide and raw oysters must be developed. Food safety considerations to be written for catering operations. Please use the provided resources to assist you in completing these requirements.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is outdated and does not adequately capture all key considerations pertinent to the facility. Please use the provided resources to assist you in completing these requirements.
- 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.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
5 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Bar area: - Ice underneath garnish inserts was all melted at the time of inspection. Although the garnishes are used up fast, please ensure that ice is used to keep them cold as cut-up fruits are considered potentially hazardous foods and they should be used up within 2 hours. After 2 hours in the room temperature, they should be discarded. CDI - Corrected During Inspection Note: - Temperature logs were not available for review at the time of inspection. Please ensure temperatures are monitored and recorded on log sheet. - Please ensure all cold-holding units have accurate thermometers. NSF-certified thermometers are recommended.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Covers/lids are missing on containers in the middle pull-out cooler. Please ensure all items are covered or protected from contamination.
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Reminded staff that prep table in the warewashing area should be situated as far away as possible from the dish pit to prevent potential contamination of food from warewashing. CDI - Corrected During Inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Observed an accumulation of food debris in corners of the food premises and under equipment. Discussed with operator that more thorough cleaning of hard to reach areas is required. This should be part of the sanitation plan. 2. Observed some spillage in the line cooler located closet to the handwashing sink in the kitchen area. Spillage was cleaned up at the time of inspection. CDI - Corrected During Inspection. 3. Observed quite a few flies within the premises. At the time of inspection, the back delivery door was opened for delivery. Discussed that doors must be kept closed at all times except during delivery. If door was to be kept open, a screen door must be installed. Also if fly issues become worse then a professional pest control company should be hired to eliminate the pest issue. 4. Observed tape around the faucet at the two compartment sink located in the back prep/warewashing area. Discussed that this most be removed to allow for easy cleaning and to prevent harbourage of bacteria. 5. Observed a cotton cover over the vacuum seal device. Discussed that the cover must be made of non-porous, smooth and easy-to-clean material to allow for easy cleaning and sanitizing.
- 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.
- F3.4L - The premises must be protected against entry of pests.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. Completed and up-to-date food safety plan was not available upon request. Please ensure detailed cooling procedure is outlined in the food safety plan. 2. Restaurant does not have warnings (in menu or tent cards) regarding raw oyster consumption.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Several cold-holding units are missing thermometers. Please ensure accurate in-unit thermometers are provided in each cold holding unit storing potentially hazardous foods. NSF-certified thermometers are recommended. Note: - Temperatures of cold-holding units are being monitored and recorded daily - good. - At the time of inspection, temperatures for 1. Sliding door cooler located at the dishwashing area was measured at between 4C and 6C. 2. Stand-up 2-unit cooler located next to the stove was measured at between 4C and 6C. 3. Line cooler (coleslaw cooler) across the stove was measured at between 3C and 5C. 4. Pizza line cooler measured at between 4C and 6C. - At the time of inspection these coolers were frequently being opened and closed. Temperatures for all the above units were measured at 4C or less in the morning. Discussed with staff about monitoring the temperatures of top level (inserts) of line coolers as well. - Also discussed about monitoring and recording the temperatures more frequently throughout the day.
- 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): Spray bottle of sanitizer at the bar did not have sufficient amount of sanitizer solution i.e <200ppm of Quats was detected. CDI - Corrected During Inspection. Spray bottle was also labelled at the time of inspection. Note: - High temperature dishwasher reached an adequate final rinse temperature of 72C. - Low temperature glasswasher provided an adequate amount of chlorine i.e. 50ppm of chlorine.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Changes were made to the layout of the kitchen. Layout was reviewed and approved onsite. Please note that under the BC's Food Premises Regulation Section 3(1) "A person must not construct or make alterations to food premises unless the plans and specifications for the construction or alteration have been approved by a health officer." Therefore in the future, prior to any work being done, please consult with the area inspector.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. There is a leak in the sliding door cooler. Currently using a container to catch the leak (condensation). Owner informed that this cooler will be replaced with a new one in a few months. 2. Observed using garbage bags to cover food items in coolers. Please note that garbage bags are not food-grade. All covers and containers coming in direct contact with food items must be of food-grade material.
- 14.2 - 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.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available onsite upon request. If there are any changes to the menu, please ensure the food safety plan is up-to-date. Please ensure a completed food safety plan is available onsite for staff to refer to when needed.
- 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): Sanitation plan was not available onsite upon request. Please ensure a completed sanitation plan is available onsite for staff to refer to when needed.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Temperature of gravy in hot holding unit was measured at 45C at the time of inspection. Staff readjusted the dial on the hot holding unit and reheated the gravy to bring it up to temp. Temperature of gravy in the hot holding unit was subsequently measured at >60C. CDI - Corrected During Inspection.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Kitchen: 1. Observed packages of raw ground meats stored at room temperature at the time of inspection. Surface temperature of meats was measured at ~22C. Staff indicated the meats were brought out of the walk-in cooler to be cooked but was not able to attend to them right away. The meats were cooked at the time of inspection. When unable to attend to the items right away, please ensure all potentially hazardous foods are kept away from the danger zone (i.e. between 4C and 60C), where bacteria or toxin grow and multiple the best. CDI - Corrected During Inspection 2. Observed a tray of cooked rice stored at room temperature at the time of inspection. Surface temperature of rice was measured at ~27C. Staff indicated that the rice were bought out of the cooler to be portioned into smaller containers but was unable to attend to right away. As indicated above, when unable to attend to the items right away, ensure potentially hazardous foods (e.g. cooked rice) are kept away from the danger zone e.g. by placing it back into the cooler. Rice was portioned out and stored appropriately at the time of inspection. CDI - Corrected During Inspection 3. Temperatures of food in inserts (where coleslaw is stored) were measured at between 8C and 14C. Line cooler temperature was adequate (i.e. 4C or less). Staff attempted to provide better air flow/circulation to this section of the cooler. Directed staff to monitor the temperature frequently (every 30 mins). If temperature does not drop to 4C or less within 2 hours, foods in inserts in this section must be discarded. If this is a consistent issue, please ensure the cooler is looked at/repaired. 4. Minced garlic in insert was measured at ~8C. Staff indicated that they were just refilled. Temperature was re-measured and did not drop to 4C or less. The insert of garlic was placed into the walk-in cooler at the time of inspection. CDI - Corrected During Inspection Pizza area: 5. Temperature of food in inserts at the pizza line cooler was first measured to be warm (>4C). Staff indicated that the cooler lid had been opened for a while. After lid was closed, temperature was re-measured and provided 4C or less. Reminded staff that the lid must remain closed when not in use to ensure temperature is maintained. Also reminded not to fill the inserts too full and refill as needed to prevent potentially hazardous foods from storing in the danger zone. CDI - Corrected During Inspection 6. Thermometer not available in pepsi stand-up cooler storing pizza ingredients. Ensure thermometers are available in all cold-holding units so that temperatures can be monitored frequently throughout the day. NSF-certified thermometer is recommended.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 6 - Does the food premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): As indicated in the previous report, facility's existing sewerage system does not comply with current Sewerage System Regulation. Facility is permitted to operate until June 26, 2015 as a new upgraded system should be installed by that time. Meanwhile facility will operate using the secondary septic system.
- 6.6 - Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Wiping cloths in continuous use in the kitchen area were not stored in a bucket of sanitizer solution. Please ensure sanitizer solution with 200ppm of chlorine or 200ppm of Quaternary Ammonium (Quats) is provided for storing wiping cloths in continuous use. 2. Pizza area did not have sanitizer solution for food contact surfaces. Staff filled a sink with sanitizer solution for wiping cloths at the time of inspection. Sanitizer solution provided 200ppm of chlorine. Please ensure sanitizer solution (e.g. chlorine at 200ppm or Quaternary Ammonium (Quats) at 200ppm) is available at all times for sanitizing food contact surfaces. CDI - Corrected During Inspection
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Observed open bags of food items (e.g. flour) not stored in food-grade containers. Please store all open food items in food-grade pest proof containers.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel not available at the handwashing sink located in the bar area. Staff indicated that cloth is used to dry hands. Explained to staff that single use paper towel must be used to dry hands to prevent re-contaminating cleaned hands with reusable cloth. Please ensure paper towel is available at all handwashing station.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions