Gateway Grill
368 Eden Rd Clearwater BC V0E 1N1 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - No quat test strips were available. Chlorine test strips were available on site. Thermometers have been provided, except fridge E.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - Dishwasher sanitizing temp is too low. Temp recorded at dish level was 64.8 C. It should be min. 71 C at the dish level. Lysol quat sanitizer being used. Strength measured at 200ppm. Bleach is also available onsite.
- 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): *Repeat infraction - ramekin being used in place of proper scoop or serving spoon - noted in quinoa in sandwich cooler insert. - Store foods up off the floor 15 cm to allow for easy cleaning. - small cutting board (green edge) shows excessive wear and staining - needs replacing - bare wood surfaces exposed on edges of prep table and shelf unit in dry storage - needs to be painted or otherwise sealed. - equipment and supplies not needed for operation were noted in storage areas - Vent canopy and filters need cleaning.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometer required inside units that do not currently have thermometers. Please supply photo showing thermometers reinstated in units that do not have them currently, and continue using thermal and or/probe thermometers to check temperatures in the interim.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Please do not store ramekin as a scoop (without handle) inside the rice on the line prep cooler - this could subject to food to accidental contamination. Please use scoop with handle, and store the handle outside of the food product. Corrected at the time of inspection.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Wall surface near the 2 compartment sink needs refinishing where tiles have come off and raw wood exposed. Please ensure this is done during downtime and before end of January. Smooth, easy to clean, light coloured and water resistant/proof surface that can be caulked to the wall. • No concerns noted at the time of inspection with regards to constraints around restaurant operations and catering.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • For cooling logs - please ensure that starting temperature is logged (approx 60C, then after 2 hours it must be 20C or less, than the next temperature control would be 4C or less after 4 hours for a total of 6 hours or less to go from 60C to 4C). Please email Health Officer a copy of the logs on the date noted above.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips for sanitizer are required. Operator ordered bleach sanitizing test strips at the time of inspection. • New probe thermometers and inside unit thermometers have been ordered by operator.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • ONGOING: originally out of compliance May 25, 2022: Missing ceiling tiles were observed in the dry storage room downstairs. The tiles tiles must be replaced to prevent potential pest entry.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Cooling logs - to be kept for items that are batch cooled. Send Health Officer copy of cooling logs on date noted above. • Food Safety Plan poster supplied, please post that and print the food safety plan booklet and keep in binder for staff.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Missing ceiling tiles were observed in the dry storage room downstairs. The tiles tiles must be replaced to prevent potential pest entry.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cleaning is required in the dry storage room; food debris and crumbs observed on the floor.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Cooler and freezers units, and dry storage area, are unable to meet the capacity of items stored in the facility. Operator has indicated additional equipment cannot be added due to space restrictions. Operator must explore other options as a longer term solution.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand wash sink by POS station was obstructed by utensils. Ensure the hand wash sink is accessible for staff at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs on-site were from 2021 and staff were unable to locate recent temperature logs or indicate if temperatures are monitored. Temperatures must be observed for all cooler and freezer units and recorded on temperature logs for monitoring.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Ensure that shatterproof light covers supplied for ceiling light missing ballast cover in back prep area. 2) Chemicals unlabelled - RESOLVED at time of inspection.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Sanitizer (bleach) in bottles > 200pm. Discussed with staff at time of inspection. Test strips provided to use to monitor the concentration - in general 1oz per gallon should suffice.
- 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): 1) Staff advised with respect to storage of garlic and oil products. Large volume jars to be kept in the fridge and smaller amounts taken out to be used for meal service to ensure the oil does not sit out in the danger zone. For example: take out amount that could be used in 2 hours and replenish as needed. Although it is rare, occurrences of botulism poisoning have occurred due to improperly stored and temperature abused house made garlic and oil mixtures. RESOLVED at the time of inspection.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Updated during inspection to include menu items.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?