Grandma & Grandpa's
1221 Eagle Pass Way Sicamous BC V0E 2V0 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - gravy and sauces held in steamtable were at 50C. The cook advised that he had reheated foods to >74C on stove and transferred to steamtable but had neglected to preheat the steamtable to >60C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.7 Are foods protected from contamination?
- Observation(s): There are dry goods, food equipment, and single service/take-out packaging stored on basement floor. The basement floor has had grease leaking onto it from above for at least 2 years.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Kitchen floor finish is worn through. REPEAT INFRACTION that was first cited in Sept 2023. 2. Grease and moisture dripping through floor into basement. REPEAT INFRACTION that was first cited in Mar 2024. 3. Kitchen needs a deep cleaning due to grease and food accumulation under equipment. 4. Exhaust hood is not due for cleaning but has grease build-up below filters and running down wall below. The filters should be degreased and cleaned on a weekly basis, and if this still occurs than you need to get exhaust system cleaned and possibly serviced. 5. Basement grease trap is leaking onto floor. Repair and clean-up. 6. Basement still many food items, supplies and equipment stored on floor. REPEAT INFRACTION that was first cited in Mar 2024. Note: Photos depicting basement condition attached to this file. REQUIRED ACTIONS 1. Please complete a deep cleaning of kitchen, including exhaust hood, and of basement within next 14 days. 2. Please identify source(s) of grease and moisture leaking through floor and from grease trap, and repair them within next 45 days. 3. Please install sufficient and appropriate food storage shelving in basement within next 60 days. Please ensure this shelving is at least 6 inches off floor and that it is smooth, washable and non-absorbent. 4. Please replace kitchen floor within next 8 months. Please ensure that the floor finish is smooth, washable, non-absorbent and slip resistant, and that the flooring system is water and grease resistant to prevent further basement contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The basement area has not been properly designed nor equipped for food, supplies and equipment storage.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Outstanding Items from Previous Inspection: F2.5B - Grease is leaking into the basement area. Repair the leak and clean up the grease. F2.5E - Excess items observed in the basement. Declutter, organize, and clean the basement.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The only cook on the line was observed to be ill with a very runny nose; acknowledged that he was ill; and was told that he should not be handling food. Upon arrival, the owner immediately replaced the line cook with another cook.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - no flies observed today - no evidence of rodents observed today - the back door was closed today, but if this is needed for ventilation in summer then a screen door MUST be installed
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The kitchen floors, walls and ceiling were cleaner, and ceiling and walls had been painted in some areas. The owner advised that he had a technician out to look at his ventilation system who apparently cleaned and reported them to be working well. the owner also showed me where the supply air was near floor and behind cooking equipment. The kitchen hand sink was repaired, and dry room storage shelving was painted. Please email me a copy of the HVAC service report, and attend to the below maintenance items: - counter edging was duct taped on, please repair properly - repair or replace worn counters, shelves and cabinets - floor repair in kitchen, walk-in cooler and dishwasher areas - exhaust canopy for pizza oven does not extend over doors where heat and smoke release when opened - walk-in freezer was packed to the door. This needs to better organized or more freezer space Basement storage area also needs attention: - food containers, frozen foods in 3 freezers, and restaurant equipment stored on shelves and floor - cluttered, disorganized and not conducive to proper cleaning and pest management - grease or oil noted to be dripping through floor boards above - basement floor has been soiled by dirt and grease The owner was advised that kitchen should be first priority, and basement should be second priority. Although the whole basement needs decluttering, organizing and cleaning, it was suggested that they designate a basement food storage area designed as follows: 1. Floors and wall finishes in kitchen, food-storage, and ware washing areas must be smooth, non-absorbent and washable. 2. All shelving units have a six-inch separation from the floor, and be smooth, non-absorbent and washable. 3. Lighting fixtures must be capable of providing 540-lux (50 foot-candle) illumination and must be shatterproof in food preparation and storage areas. The owner was encouraged to develop a maintenance and renovation plan with target deadlines for my review.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The basement area has not been properly designed or renovated for food storage, and there is kitchen maintenance required.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): - there were a lot of flies inside the kitchen - there was no sanitizer bucket or spray on cooking line
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - the back door was wide open, install a screen door if you need this for ventilation - small glue boards pinned to walls for flies, please install several fly light traps for restaurant
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - dishwasher wash temp at 27C, cleaning and sanitizing would be more effective at 50C or 120F - dishwasher chlorine residual at 25ppm, raise to a minimum of 50ppm
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The facility requires a deep cleaning (i.e., floors, walls and ceiling; walk-in cooler), and some maintenance including: - repair or replacement of worn counters, shelves and cabinets - floor repair in kitchen and dishwasher areas - kitchen hand sink hot water - exhaust system for pizza oven should be checked (ceiling filthy over this area There was no make-up air supply vents observed for the exhaust systems, the exhaust cannot draw if there is no air brought in to replenish it. Please have a qualified heating and ventilation person come into ensure your system is balanced.
- F1.7 Are foods protected from contamination?
- 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. Install a self closing mechanism on the bathroom door. 2. Please clean and sanitize the following: - Staff washroom - Walk in cooler walls, shelves and flooring - Hand contact surfaces: door handles, doors, walls, baseboards. - Shelving throughout the kitchen - Under and behind all equipment and sides of the grills on the preparation line. - Walls and ceilings
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety plans of food served in the facility must be developed. Provided template.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plans needed for the facility. More detailed cleaning is needed in this facility as these areas are being missed. Provided a template for your use.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions