Fraternal Order of Eagles - Hall
711 Kootenay St Cranbrook BC V1C 3V1 · Restaurant - Food Service
10 inspections
- Monitoring
1 infraction
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Single Door Cooler 7 C Large Double Door Cooler 9C
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Single door Cooler 11 C must be 4,4 C or less
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No chlorine test strips were available on site. Corrective Action: Ensure chlorine test strips are available on site to measure to concentration of sanitizers in use.
- 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): Observation: Material used on inside lid of ice machine appears worn out and not easily cleanable. There are cuts/grooves and discoloration (brown-yellow spots) on the material. Corrective Action: Remove and/or replace material with a food grade alternative. If this material is used for insulation for the ice machine, ensure that the area is replaced with a food grade (non-toxic) insulation material that is, smooth, and easily cleanable (non-absorbent and does not break apart).
- 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.
- F2.1 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): At time of inspection two fridges with food was measured at 8-11°C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Fridge shelving in both units was rusted and therefore not easy to clean and can potentially be a source of contamination. Ensure all shelving units within the fridges are clear of rust, smooth, and easily cleanable.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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): 1. Light fixtures throughout the kitchen do not have protective coverings. 2. There are 2 holes in the ceiling due to a water leak (near the ice machine and stand up cooler in the kitchen). Operator mentioned that it is in the process of being repaired.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher measured at 68.5'C at the dishes.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan on file is missing pertinent information and requires updating.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.3 - Food safety management procedures must identify all critical control points.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): There is no Sanitation Plan on file or available on site.
- 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.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions