Grand Pub & Grill
2099 Garcia St Merritt BC V1K 1B8 · Restaurant - Food Service
14 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): CORRECTED DURING INSPECTION: At the time of inspection all three chemical bottles for the bar glasswasher were empty. Staff must monitor the chemical supply daily, and must monitor daily the glasswasher sanitizer concentration with the chlorine test strips. Discuss with staff.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- 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
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • The temperature of the cabinet cooler for the back make-table was 18° C, the temperature should be 4° C or colder. • At the time of inspection the cooler was pulled away from the wall to determine if this would assist in cooling. • If the cooler has not cooled to 4° C within a couple of hours remove all foods and store in the walk-in cooler, and have the cabinet cooler repaired.
- 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): • Sanitizer concentration in spray bottle low. Ensure sanitizer is tested and maintained at 200ppm. Correct right away.
- 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): • Metal strainer had broken wires around the edge. Strainer should be inspected and discarded if there are broken pieces that could contaminate food. Corrected during inspection. • Leak under the food preparation sink. Ensure the leak is repaired. Correct by April 23, 2021. • Sanitizer spray bottle did not have a label indicating the contents. Ensure chemicals and cleaners are labelled. Correct right away. • Dry bags of panko and pancake mix were stored on the floor in the upstairs dry storage area. Ensure dry storage is in pest proof containers and not stored on the ground. Correct right away. • Scoop for ice left in the ice machine in the bar area. Ensure scoops are not left in the ice to prevent contamination of the ice. Correct right away.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Do not use condiment cups as scoops for ready-to-eat foods; do not leave condiment cup scoops in the ready-to-eat food containers (e.g. salsa, sour cream in cooler). Staff must use a scoop with a handle or use a spoon. correct procedure right away.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): All fluorescent lights in the kitchen must have a shatterproof protective cover, or install a protective plastic tube over each fluorescent light tube. Correct by December 10, 2019. Note: the white microwave in the kitchen has missing paint on the door with an adjacent burn mark, indication that the microwave can be arcing; consider replacing the microwave..
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): a) Corrected During Inspection. Chicken pieces/wings were thawing in the sinks at the time of this inspection; the chicken was submersed in room temperature water and was reported to have been in the water for two hours. Frozen potentially hazardous foods (e.g. chicken) must be thawed in the cooler or under cold running water; the chicken was removed from the sinks and placed in the cooler. Potentially hazardous foods must not remain in the danger zone (4 C - 60 C) for more than two hours.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): a. All frozen "potentially hazardous foods" (e.g. meats, fish, chicken) are to be thawed in a cooler, under cold running water or in a microwave. No thawing of foods in warm/hot water on the counter, no room temperature thawing. Corrected during inspection.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a. At the time of inspection there were no sanitizer spray bottles available in the kitchen, or sanitizer in a pail for wipe cloths, with which to sanitize food preparation surfaces. This was corrected during this inspection. Reminders below:
- 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Staff should separate food types while they are stored in the step in cooler. All raw meats to be properly contained and stored on the lowest shelves, and all cooked meats to be stored above the raw meats. All meats should be stored away from all other foods in the cooler. Do not store meats and produce on same shelf. Also, raw hamburger meat wrapped in plastic should not be stored in a bucket that has a few inches of meat juice in the bottom, these packages are sources of cross contamination(dripping) when handled in the kitchen.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Monitoring
0 infractions