Fire Hall Kitchen & Tap
37 11 Ave S Cranbrook BC V1C 2N9 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): The walk in freezer had some uncovered food and the light bulb was missing a shatterproof cover.
- 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): Hand washing sink at the back of the kitchen did not have liquid soap in a dispenser. Hand washing sink at bar did not have disposable paper towels (only reusable towel was available).
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting to be done on a daily basis.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Beer Cooler 6 C must be 4.4 C .Cooler will be looked after by a refrigeration company.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap dispenser is empty
- 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): Ensure Quat Levels in Spray Bottle are 200ppm or higher
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk in Freezer is state of disrepair waiting for parts so that it can be repaired. Frozen food comes from Food Facility ii town to the restaurant
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observation: Standing water observed in sump pit area near washing machine in basement. Lid/cover for sump pit appears to be missing. Standing water may attract pests and lead to unsanitary conditions including mold growth. Corrective Action: Install a cover for sump pit to limit unsanitary conditions.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Some foods were left uncovered in the walk-in cooler and walk-in freezer. Corrected During Inspection: Staff provided covers/lids for uncovered foods. Observation: Black milk crate holding dishware was stored on basement floor. Equipment should stored off of the floor to limit potential contamination from dust, debris, and/or pests. Corrected During Inspection: Staff agreed to move milkcrate containing dishware off floor during inspection.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observation: QUATS based sanitizer (Ostro San) measured ~400 ppm in spray bottles. Corrective Action: Ensure that sanitizer concentration is at 200 ppm for food contact surfaces unless manufacturer label states otherwise. Note: 2ml of "Ostro san" per litre of water provides a 200 ppm solution.
- 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): Observation: Some foods were left uncovered in the walk-in cooler and walk-in freezer. Corrected During Inspection: Staff provided covers/lids for uncovered foods.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Observation: Permit to operate is not posted in a visible location. Permit fees have been paid. Corrective Action: Permit to operate must be posted in a visible location.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cold holding wells for poutine, salad and sandwiches were measured at 7-10°C. Potentially hazardous food must be stored at 4°C or less to prevent the growth of pathogens. Reduce cold holding temperatures so that the food is stored at 4°C or less.°
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer found near the entrance was measured at 500 ppm. Quats sanitizer should be at a concentration of 200 ppm for proper and effective sanitization. Dilute the solution so that it is at 200 ppm.
- 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): No hand soap found in the bar area. Hand sinks must be supplied with soap and paper towel to ensure proper handwashing to prevent the spread of communicable disease. Ensure the hand sinks are always supplied with soap and paper towel.
- 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): [1] The sanitizing concentration for the glass washer measured at 0 ppm. Iodide sanitizer concentrations should be at 12.5 ppm. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces. [2] Quat sanitizer solution measured at 400 ppm. Ensure that Quat sanitizer solution is between 200-250 ppm for effective sanitization. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): [1] Prep cooler holding salad ingredients measured at 8-11 degrees C. Ensure that prep cooler is closed when not in use or consider getting covers for ingredients. [2] First under counter cooler closest to dish pit measured at 8 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
- 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): Raw beyond meat patties thawing over cucumbers in fridge. Raw must be stored separately or below ready to eat foods to prevent cross contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A visible gap was seen in back entrance. This can potentially allow pest to enter into the premise and increases the likelihood of food contamination. The hole must be repaired or sealed.
- F2.2B The premises must be protected against entry of pests.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Frozen turkey was seen thawing at room temperature at the time of inspection. The turkey measured at 5 degrees C at the time of inspection. Please ensure that proper thawing techniques are used to prevent the growth of pathogens. Eg. in refrigerator, under running cold water, microwaving and then cooking
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The following were found at the time of inspection: 1. Hot holding of gravy was measured at 52 degrees C. 2. Hot holding of soup was measured at 54 degrees C. All potentially hazardous foods must be hot held at 60 degrees C or higher to help prevent the growth of pathogens in the danger zone. 1. Potentially hazardous foods (eg. eggs, cheese) on line cooler were measured at 10 degrees C. 2. Raw chicken in coolers below the kitchen line was measured at 7 degrees C. 3. Salad line cooler holding potentially hazardous foods was measured at 18 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available at the time of inspection. A Food Safety Plan must available on site to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available at the time of inspection. A Sanitation Plan must be available on site to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?