Game On Pub
3701 De Wolf Way Merritt BC V1K 1C4 · Restaurant - Food Service
13 inspections
- 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): • NEW INFRACTION: Food temperatures in the cabinet cooler of the kitchen prep table were 7° C (45° F) at the time of inspection. Foods must be kept a 4° C (40° F) or colder. Staff report that the cover for the food inserts in the top of the prep table was left open all day; the cover should only be left open for short periods of time during lunch rush and dinner rush. • NOTE: The garlic butter must be kept properly in the top of the prep table so that it can be maintained cold. Do not store the garlic butter at room temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • NEW INFRACTION: Hot food (large container of spaghetti sauce) was found in the walk-in cooler a the time of this inspection, at a temperatures ranging from 33° C to 65° C. Large portions of cooked foods that require cooling must be cooled quickly to reduce the risk of bacterial growth in the food. To reduce the risk of pathogen growth cool down hot foods from 60°C (140°F) to 20°C (71°F) within 2 hours, and then from 20°C (71°F) to 4°C (40°F) within 4 hours. Use an ice bath, shallow containers/pans etc. to cool foods rapidly. Stir the food every 10 to 15 minutes to facilitate rapid cooling.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Chlorine test strips for testing the dishwasher and the sanitizer containers is required. • Maintain a chlorine (bleach) sanitizer concentration of 200 ppm in the wipe[e cloth containers, and spray bottles. • Test the dishwasher daily to ensure that the chlorine concentration in the final rinse cycle is a minimum of 50 ppm.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. QUATs sanitizer not hooked up to dispenser at janitorial sink area. Sanitizer spray bottles in kitchen and bar area unknowingly filled with cleaner, not QUATs sanitizer. Staff made bleach solution upon request; at 200ppm according to test strips. Reminded staff to carefully check container labels when mixing sanitizer solution and/or hooking up sanitizer to dispenser. Staff also reminded to regularly test sanitizer concentrations. 2. Chlorine concentration of dishwasher between 50-100ppm upon inspection; good. 3. Iodine concentration of glass washer at 12.5ppm; good. 4. QUATs, chlorine, and iodine test strips available on-site. QUATs test strips expired in 2011; facility given new bottle of QUATs test strips.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan unavailable on-site at the time of inspection. Interior Health's sanitation plan template was given.
- 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.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions