Fox Mountain Brewing Company
215 Donald Rd Williams Lake BC V2G 4K4 · Restaurant - Food Service
5 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: The mechanical dishwasher was not properly dispensing chlorine during its cycle. Operator was able to modify the machine to dispense chlorine during the inspection. Operator stated they would additionally contact a technician to look at the machine as soon as possible. F2.3D: The quat sanitizer solution was not being dispensed at the proper concentration from the dispenser. Operator stated they would have a technician look at the machine and staff were instructed to manually mix the quat sanitizer solutions until the machine could be serviced.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The scoop for the cooked rice should have a handle and be properly stored to prevent the risk of contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Dishwasher final rinse sanitizer was initially measured 0ppm (chlorine). Sanitizer bottle observed empty. Operator was quickly able to replace missing sanitizer, prime the machine, and achieve an appropriate reading. CDI. F2.3D: Facility using quaternary ammonium sanitizer for food contact surfaces. Ensure these bottles are filled with an appropriate volume and kept at the correct concentration.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5D: Observed unlabeled sanitizer bottle. Operator quickly informed employees and resolved issue. -Ensure wiping cloths are replaced frequently or kept stored in a sanitizing solution.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain the appropriate sanitizer test strips that measure chlorine concentration to verify the dishwasher's sanitizer level. Operator and/or staff is to verify the concentration daily with test strips to ensure the sanitizer is at an adequate concentration before the dishwasher is used to wash and sanitize tools and equipment. Recommended to test at least once a day during opening shift.
- 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): During inspection, the dishwasher's final rinse sanitizer concentration was measured to be around 10ppm (chlorine). Operator was able to adjust the amount of sanitizer dispensed that provided sufficient sanitizing action at 50ppm. Bar glasswasher, high temperature: 74.8C (in compliance)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed the interior of the ice machine at the front bar had built up mold and/or mildew. Operator is to clean, rinse, and sanitize the interior of the machine. Scoop for ice must also be stored outside the ice machine and in a designated container to prevent cross contamination. When the scoop is stored within the ice machine, staff reaching for it may contaminate the handle with their hands. As the scoop is placed back into the ice machine, this may lead to cross contamination as the scoop handle may contact the ice.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed a pail for waste in the handwashing sink which impedes proper handwashing. Handwashing sinks are not be used for purposes other than hand washing
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Pass through window is to be blocked off until Covid 19 restrictions are lifted. Bathroom doors require self closing arms. Dish pit sinks require caulking.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit will be issued once the infractions are resolved.
- F2.6 Are the premises designed and equipped to ensure safe food handling?