Gold Mountain Restaurant
1525 Cariboo Hwy Clinton BC V0K 1K0 · Restaurant - Food Service
2 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): glass door cooler: 5.1 C. walk-in cooler: 3.8 C. Not hot holding units in operation at time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): foods in walk in cooler need to be covered.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some additional cleaning needed: 1) storage shelves to remove food spills 2) behind/under cook line to remove food spills & grease 3) canopy and filters over cook line to remove grease 4) high touch areas (e.g. doors, equipment handles) to remove accumulated soil 5) walk in cooler fan & cover, and loose paint Replace burned out lights in kitchen by back door.
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser in staff washroom needs refilling.
- 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
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • High temperature dishwasher was not turned on earlier so equipment was still warming up. Multiple measurements at the plate level were taken and the temperatures reached 66-67°C at the time but operator stated the machine does take some time to warm up to required temperature. As a pre-caution operator was instructed to wash and rinse in the dishwasher but have one of the near by compartment sinks as a sanitizing step sink, operator agreed and had chlorine available for this. This is a temporary solution/measure for operation. Corrective Action: • Ensure that the dishwasher is turn on during operations as it takes time to heat up. Ensure this unit is meeting the requirements for sanitizing temperatures (e.g. 71°C or hotter at the plate level). If required have this unit repaired or replaced to working order. • Temporary solution/measure: Wash and rinse in the dishwasher and than sanitize in one of the compartment sink using an approved sanitizer at the appropriate concentrations (e.g. bleach at 100ppm). A follow up inspection will be conducted to ensure compliance and to ensure the dishwasher is working.
- 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): • Seals on the Kelvinator freezer & refrigerator were observed with seals that were both unclean and were broken • Aluminum foil was being used as a liner for the dry storage. Operator was instructed to use another material that is easy to clean, durable, smooth, impervious to water and other liquids, and non toxic • Lights were observed without shatterproof covers. This poses a possible physical and chemical contamination risk to food and equipment if these lights were to shatter. Corrective Actions: • Repair this unit so seals are in working condition and clean • Remove aluminum foil on the shelving and replace with another material that is easy to clean, durable, smooth, impervious to water and other liquids, and non toxic. • Ensure that all lighting in the food prep, food storage, and food handling areas are in shatterproof covers/sleeves or shatterproof lights (such as some LEDs).
- 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.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?