Fort Steele International Hotel
9851 Hwy 93/95 Fort Steele BC V0B 1N0 · Restaurant - Food Service
11 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Bleach sanitizer was observed during the inspection; however, test strips were not found on site. Test strips are important to verify the concentration of sanitizers.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs as part of food safety plan were found on site but Food Safety plan outlining written food handling procedures couldn't be found on site.
- 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 the site during inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Require at least 1 person per shift to have Food Safe
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach bottle 0 ppm Bleach solution. Must be 50-100ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen requires minor clean up.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical Dish Washer was being worked on at time of inspection
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Standup cooler and prep cooler not working.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Daily temperature readings required.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan copy must be in the kitchen
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Copy in kitchen required.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions