Fox's Den Bar and Grill
104 Fairview Dr Williams Lake BC V2G 3T1 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): Observation: Flour scoop handles stored inside the flour, panko, and seasoning. Corrective Action: Store the scoop outside the flour, panko, and seasoning containers. Corrected during inspection.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bar glasswasher was not dispensing iodine sanitizer. Glassware must be sanitized using kitchen dishwasher until machine is working properly.
- 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): Sticky fly trap located above food prep counter. Please move trap where it will not potentially contaminate food.
- 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): Unable to locate the facilities FSP. Facility has a template of a FSP, and information on HACCP principles. However, nothing specific on food handling procedures related to the food and menu items at this establishment.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- 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): Unable to locate SP for the facility. Please forward plans once found / created.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips available on site to test for iodine in bar dishwasher. These must be purchased to ensure iodine is being dispensed.
- 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): F2.3A - Kitchen dishwasher not dispensing bleach sanitizer. Restaurant must switch to using Two-Compartment Sink Method for washing dishes until sanitizer is capable of being dispensed. F2.3A - Bar glasswasher iodine bottle was found empty and not dispensing sanitizer. New bottle needs to be purchased and put into the machine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. The Pepsi mini fridge at the front was holding food around 7°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this fridge so that it holds food at 4°C or below. 2. Hollandaise sauce was being kept out at room temperature. Hollandaise sauce is a hazardous food and must be stored at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel was available for the hand sink near the dishwasher. All handwashing sinks must be supplied with a single-service hand drying product.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions