Fraternal Order Of Eagles #4281
1197 Main St Penticton BC V2A 2T7 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, chlorine and quaternary ammonium test strips were not on site.
- 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): At the time of inspection, quaternary ammonium sanitizer strength observed at above 400 ppm.
- 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): At the time of inspection, grease build up was observed underneath the fryer unit.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not on site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE certificates not on site.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
6 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - main dishwasher not holding cycle water - part on order; work-around appears to be allowing cycles to complete satisfactorily - bar glass washer not sanitizing; please run all glasses through the main dishwasher until it is working within specification
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ice machine needs cleaning/sanitizing on left end of ice maker tray
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - panels in walk-in cooler need seams re-sealed in spots
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure food safety plan is current and readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure sanitation plan is current and readily available for review
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - please confirm food handler training certificates for all main food handlers
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - hot dog unit had hot dogs at 45C - must hot hold at 60C/140F after reaching cook temp of 74C/165F throughout; unit turned up during inspection. Hot dogs in unit discarded.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - please obtain accurate probe thermometer to check cook and holding temperatures of foods (e.g., hot dogs) or remove - recommend getting new set of chlorine test strips as the current set appears to be contaminated and possibly not accurate
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - please ensure there is sanitizer in the rinse cycle of your dish washer and glass washer - please ensure there is sanitizer readily available at all times while foods and drinks are being served for use on food-contact and common touch surfaces; having a bucket of sanitizer for your cloths
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - need to have food safety plan for foods offered at bar readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - need a sanitation plan that all users and staff of your kitchen and bar know to check and maintain sanitizer levels (e.g., in dish and glass washer)
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - low-temp commercial dish washer and bar glass washer not reading 50 ppm chlorine on final rinse; it is this rinse of sanitizer that helps make sure that the dishes/glasses are safe for use - please obtain chlorine test strip so you can regularly check the concentration of the sanitizer (e.g., weekly)
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - fan units is kitchen and bar walk-in coolers need cleaning and sanitizing
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): There was no sanitizer detected in the glass washer. Please repair as soon as possible and use the test strips to ensure you are meeting a minimum of 50 ppm chlorine.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): - dishwasher not reaching 50 ppm chlorine on final rinse; replacing with fresh supply bottle and priming line restored rinse sanitizer level. You may wish to have your detergent pump repaired so that the unit can be used for washing your dishes, too.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?