Goldbridge Pub
6 Fergusson Ave Gold Bridge BC V0K 1P0 · Restaurant - Food Service
3 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Sanitizer testing strips are required onsite. At the time of inspection these were not located. • All cooler must have thermometers onsite.
- 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): • Glass washer and sanitizer was not working onsite. At the time of inspection temporarily the operator has implemented the use of single use disposal cups this also includes disposable shot cups or providing the the beer in the bottles and cans to the customers. Operator in process of getting the glass washer repaired or replaced.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Glassware washer/handwash station in the bar not functioning, renovations to include glassware washer and or commercial dishwasher and designated handwash sink.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Designated handwash sink required for bar.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Glassware washer/handwash station in the bar not functioning, renovations should include glassware washer/designated handwash sink.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Bar does not have conveniently located handwash station. Each area requires designated handwash station with hot and cold running water, liquid soap and single use paper towel.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): 1) Approval to operate provided. Permit fees due by October 4th, 2018 and once the permit is mailed it must be posted in a conspicuous location by the date noted above.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?