Fortunes Landing
1510 George St Enderby BC V0E 1V1 · Restaurant - Food Service
9 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - line prep cooler at 8C - upright domestic cooler at 11C - soup and gravy in steam table both at 50C (after stirring), reheat to 74C before transferring to preheated steamtable at >60C.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - chlorine test paper was in a plastic bag and was wet. It was not giving an accurate reading.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - bar glasswasher had 0ppm chlorine The product was weak, and the suction tubes end cap had come off so that the tube was above the product, replace the suction tube and/or end cap so they are secure.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ceiling tiles remain to be replaced, still planned for reno but awaiting building permit - walk-in cooler shelving unclean, outstanding infraction - floors under equipment unclean, outstanding infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - back door propped open for ventilation
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - there was no sanitizer available on the cooking line, and there was a rag sitting on food prep counter - sanitizer bottle at back reported to contain vinegar, chlorine mixture but it tested at 0ppm chlorine
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - floors unclean under equipment, suggested equipment be placed on castors and flexible gas lines to facilitate cleaning - high touch areas unclean (i.e., light switches and door handles) - ceiling over pizza oven area unclean - POOR lighting due to many fixtures not working, there must be adequate lighting and all glass bulbs must be covered - ceiling tiles are deteriorating, are not smooth and washable, and should be fire rated (check with local fire inspector). - clean knives stored in dirty bucket - walk-in cooler's shelving unclean - ice machine has mould growth on sides and deflector plate. This should be descaled, cleaned and sanitized at least annually - some bar glassware has a film that may be minerals, try precleaning with brushes and run through kitchen machine periodically
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of refrigerator outside of the kitchen measured at 15 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at 4 °C or below. Move hazardous foods to a refrigerator that maintains a temperature of 4 °C or below and ensure that the refrigerator is repaired before storage of any hazardous foods.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large bucket of gravy was found to be stored in the walk-in cooler. Operator stated that the bucket is placed in the cooler immediately after cooking. To prevent the growth of pathogens, potentially hazardous foods must be cooled from 60 °C to 20 °C in two hours and from 20 °C to 4 °C in four hours. Utilize available ice wands to cool gravy within required timeframes.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips were not available to monitor sanitizer concentration for the low-temperature dishwasher and surface sanitizer. Test strips must be utilized to ensure that sanitizer concentration is adequate to sanitize dishes during mechanical dishwashing and reduce microbial load on food contact surfaces. Obtain new test strips and routinely test sanitizer concentration.
- 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): Unlabeled chemical bottle was observed in the kitchen. Operator stated that food contact surfaces in the kitchen are wiped down with a solution of vinegar and water. Food contact surfaces must be adequately sanitized to prevent the growth of pathogens. Ensure that an approved sanitizer of adequate concentration is available in the kitchen at all times to wipe down food contact surfaces.
- 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): F2.5A - Low-temperature dishwasher was found to be leaking. To maintain the premises in a sanitary condition, equipment must remain in good working order. Ensure that the dishwasher is repaired. F2.5B (1) - Accumulation of food and debris was observed under equipment in the food preparation area. Filth, dust and debris can contribute to harbourage of pests. Routinely conduct deep cleaning under and around equipment. F2.5B (2) - Wall in the dishwashing area is unfinished and wood framing is exposed. To maintain the premises in a sanitary condition and prevent deterioration of wood with water exposure, the wall must be finished in a non-absorbent and easily cleanable material. Finish wall in the dishwashing area with a smooth and easily cleanable material. F2.5C - Wiping cloth was found to be stored on the kitchen counter. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizing solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours. F2.5K - Scoops used for dry products were found to be stored with handles submerged in food product. To prevent contamination of food, handles for scoops must remain upright and outside of food product. Ensure that handles for scoops are not submerged in food product.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Dry products were found to be stored in non-food grade Rubbermaid containers. Food must be stored in food grade containers to prevent toxic materials from leaching into food. Replace all non-food grade containers with food grade containers.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- 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. Food Safety Plan must be developed and kept on site at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available on site. Sanitation Plan must be developed and kept on site at all times.
- 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): F2.1A - No chlorine test strips available for kitchen dishwasher or bar area glasswasher. Bleach is also used as a surface sanitizer in the food preparation area. Acquire chlorine test strips from your chemical supplier
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Wall under dishwashing area is unfinished there is bare wall framing exposed. Bare wood may absorb moisture. All walls must be finished and easily cleanable. F2.5B - More frequent cleaning is required under grills and preparation line F2.5G - Dry goods are stored in non-food grade Rubbermaid containers. All foods must be stored in a manner that prevents contamination. F2.5J - Many tube lights are not covered. Ensure all lighting has shatterproof covers.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Prep cooler has temperatures of approximately 6-10°C on the top and 6-7°C on the bottom. 2. Upright cooler in front area is not working but still had creamos that require refrigeration in them. Held in container of ice but stacked too high to maintain 4°C on the top creamos. Top layer of creamos voluntarily discarded All other coolers at acceptable temperatures. Hot holding temperatures acceptable. Recommend keeping temperature logs for all coolers.
- 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): 1. Small amount of rodent feces seen on shelf in small back storage room - this area must be washed with soap and water and then sanitized with a 200ppm bleach solution (1tsp bleach to 1L water) and allowed to air dry. 2. Back door not fully closed - keep door tightly closed.
- F2.2B The premises must be protected against entry of pests.
- 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): 1. No sanitizer available for use in the kitchen - there must always be sanitizer ready to use in the kitchen 2. The front area has a bucket of bleach and soap mixed with water - do not mix bleach and soap Glass cleaner in the bar has acceptable bleach concentration. Dishwasher has acceptable bleach concentration. Ensure the glass cleaner and dishwasher sanitizer concentrations are verified each day.
- 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): 1. Multiple floor tiles are missing - this makes it difficult to properly clean the floors 2. Scoops for dry goods are stored in the bins with the scoops touching the food - scoops are to be stored in a sanitary fashion (outside the bins or with the handle always facing up and not touching the foods) 3. Wiping cloths are left on the counter in between uses - wiping cloths must be either single use or kept in a bucket of sanitizer when not in use 4. Sanitizer spray bottle in the bar area is not labelled
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan - template provided
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- 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): No sanitation plan - template provided.
- 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.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): The light bulbs by the walk in cooler and freezer need to have covers to prevent accidental food contamination of they break. Hard plastic covers like the other lights have is acceptable or plastic sleeves that slide over the bulbs. Foods are covered and dated. Ice scoops are stored in a container outside of the ice machine at both kitchen and bar.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Ownership change. Application attached to report.
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.2 - Is the contact information the same?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): There are many missing and cracked floor tiles in the kitchen. **Ongoing infraction since Jan 19, 2011 - floor tiles are cracked and exposed underneath and in front of the the fryer/grill** Floor tiles that have cracked and where concrete are exposed are difficult to clean properly and bacteria can reside in these areas. These tiles should be replaced.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel at hand sink.
- F3.5C - Handwashing station must be supplied with single-service product for drying hands.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
8 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): -Items were probed using a probe thermometer: Au juice: 76C, gravy: 79C, soup: 83C, and hollidaise: 68C. Bacon that was hot holding on the grill(over a water bath) was at 40-50C, as bacon would be re-heated on the grill prior to service, this was placed into the hot holding well unit at time of inspection. Keep bacon in hot holding well for proper hot holding at all times **No probe thermometer onsite
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.3 - Are proper cooling procedures followed?
- Observation(s): -Discussed cooling steps - they cool hot held foods are room temperature before placing it into the walk in cooler. For larger batches of liquid, an ice wand is used for cooling - this is onsite. Proper cooling temperatures are as follows - from 60C downt o 20C within 2 hours, from 20C down to 4C(in refrigeration) within 4 hours **Leftovers are being re-heated/used more than once
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): **Cook had thrown away raw egg shells into garbage and had to be reminded to wash hands afterwards as a cucumber was touched afterwards. Cucumber was thrown away at the time of the inspection. **Another cook had cracked eggs without washing hands after - this was mentioned to the cook to wash hands **Proper hand washing was not observed either when hand washing did occur
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B - Employees must exhibit cleanliness and good personal hygiene.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): -Kitchen glasswasher was at greater than 50ppm chlorine during rinse cycle -Bar glasswasher: rinse was at 100ppm chloriine -Wiping cloths stored in greater than 200ppm bleach sanitizer solution in both kitchen and front of the house bucket, otherwise wiping cloths on the line were kept dry -All ice scoops stored in buckets -All cutting boards are in good condition -Meat slicer maintained in sanitary condition **Fan in small cooler on top of the counter: mould growth on the fan, **Ice machine in kitchen: some mould growth on the side
- 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): **Ongoing infraction since Jan 19 2011 - floor tiles are cracked and exposed underneath and in front of the the fryer/grill **Increased sanitation still needed behind grill, under/around hard to reach places, on the fans on the roof **Back door near staircase: daylight is visible
- 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.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): **Hand wash sink by the dirty dish pit area: taps are not working and must be fixed so that there is hot/cold running water. There is still the hand sink on the line available for hand washing. **Hand wash sink the bar area: does not have liquid soap in a dispenser(ex. bottle with a pump)
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.5B - Handwashing station must be supplied with liquid soap in a dispenser.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No written food safety plan for the menu items
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Cleaning schedule is in place however, there is not information on what cleaning and sanitizing agents are to be used for cleaning
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions