Fox'N Hounds Pub
20-945 Columbia St W Kamloops BC V2C 1L5 · Restaurant - Food Service
15 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): NOT RESOLVED: Obtain sanitizer test strips for the sanitizers used in the kitchen. Test strips can be obtained from EcoLab (chemical supplier). At time of inspection staff could not locate test strips. Staff must check sanitizer concentrations to ensure proper concentrations.
- 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): NEW INFRACTION: Chlorine sanitizer could not be detected in the bar glass washer at the time of inspection. All prime buttons were activated during the inspection, however, chlorine could not be detected. Monitor the level mark (ink line) on the sanitizer bottle to see if the chlorine level in the bottle goes down (indicating that chlorine is being pumped). If chlorine levels cannot be detected have in rinse cycle have serviced. NOTE: Have the prime buttons for the glasswasher labeled (sanitizer, detergent, rinse aid). After each bottle change the chlorine concentration should be checked, and the chlorine pump primed if chlorine not detected. NOTE: To troubleshoot, check for a chlorine concentration at the front of the glasswasher to see if chlorine sanitizer is being dispensed in the wash water at the beginning of the wash cycle. Sanitizer should be dispensed in the last cycle at the end of the glasswasher.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • NEW: Obtain sanitizer test strips for the sanitizers used in the kitchen (e.g. Sink & Surface Sanitizer, chlorine sanitizer); can be obtained from EcoLab (chemical supplier).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • NEW: The water remaining in the dishwasher at the end of the final rinse cycle is quite dirty/greasy. The water in the dishwasher at the end of the final rinse cycle should be fairly clean water. Have the dishwasher checked to see if the dirty wash cycle water is being properly sent to the drain before the final rinse cycle starts. • NOTE: Use the spray nozzle next to the dishwasher to rinse off the dishes and wares until it is determined that the dishwasher wash and rinse cycles are operating properly. • NOTE: Inside cabinet temperature of the dishwasher at the rack reached 74° C, ok internal temperature for sanitizing.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): a) At the time of inspection the food temperatures in the cooler drawers below the make-tables was 6° C; food temperatures must be maintained at a temperature of 4° C or colder. The temperature logs show cooler temperatures ranging from 5° C - 6° C. Adjust the settings on the cooler drawers so that food temperatures are maintained at 4° C or colder. +++Correct right away+++
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) All missing light covers in the kitchen and large walk-in cooler must be replaced. +++Correct by September 19, 2019+++ b) Accumulated grease/dust must be cleaned from the kitchen ceiling and light covers. +++Correct by September 19, 2019+++
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- 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): a) At the time of inspection some of the monitoring thermometers in the kitchen coolers were broken and no longer reliable for monitoring temperatures (e.g. double glass door kitchen cooler, cooler drawers). Check all thermometers; replace broken thermometers.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): a) Chlorine was not detectable in the bar glass washer; it appears that the chlorine feed line is plugged; have Ecolab inspect the line and replace if necessary. Correct right away.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): a) Staff must not use the handwash sink for food preparation; the handwash station must remain a dedicated sink for handwashing at all times. Correct right away. b) Do not store the dish racks in the large sinks at the clean side of the dishwasher, these sinks must be available for food preparation instead of the hand sink discussed above. Correct right away.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): a) At the time of inspection food temperatures in the set of cooler drawers closest to the walk-in cooler was 7.2° C; all potentially hazardous food (PHF) temperatures must be 4° C or colder at all times. PHFs were removed and placed in the walk-in cooler. Adjust the cooler unit temperature so that PHFs are 4 C or colder. b) Staff are recording cooler temperatures. When staff record food temperatures over 4 C they must advise management so that the cooler(s) can be adjusted to atemperature that maintains internal food temperatures below 4° C.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The kitchen ceiling needs to be cleaned of accumulated grease/dirt, quite heavy around the ceiling air diffusers. Air flow around the exhaust hood should be checked to ensure that grease laden vapours are not being drawn out of the vent hoods' capture zone by ceiling air vents etc. Complete by February 2, 2017. b) The missing fluorescent light cover in the kitchen needs to be replaced. Complete by February 2, 2017.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): a) (This is an outstanding infraction) All food service establishments are required to have a written food safety plan that is kept on site. The chef reports that a food safety plan is being developed but is not completed at this time; the plan must be completed and posted in the kitchen. Complete by August 22, 2016. b) A generic food safety plan was left with staff at last inspection but this is not on site.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): a) At the time of inspection a food safety plan was not on site. Information regarding developing a food safety plan was left with the chefs; review the information and complete the plan. if a food safety plan had been developed previously then place a copy in the kitchen. b) Critical temperatures must be monitored on a daily basis for coolers, hot holding, cooking and the dishwasher; temperatures should be entered daily into a temperature log.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): a) A sanitation/cleaning plan needs to be developed. Information regarding developing a sanitation/cleaning plan was left with the chefs; review the information and complete the plan.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 18.3 - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
0 infractions