Griz Bar
5339 Fernie Ski Hill Rd Fernie BC V0B 1M6 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Observation: Permit to operate could not be located during inspection. Corrective Action: Place operating permit in a visible location.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food items in cooler below microwave measured at 12°C. Potentially hazardous food must be stored at 4°C or below. Adjust cooler so that the food is maintained at 4°C.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- 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): Cleaning required of bbq area. Ensure this area is thoroughly cleaned and sanitized on a regular basis.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): 1. Follow up with operator required to determine if he has a valid FoodSafe certificate. 2. No staff on site at time of inspection had a valid FoodSafe certificate.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Tap for hot water was not working at time of inspection. A valve on the hot water line is being used to turn the hot water on and off which is located in a hard to reach and hard to clean location. Sink must be repaired so that the taps work properly and is easily useable.
- F3.5A - Handwashing station must be supplied with hot and cold running water.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Various food items were being unprotected in the outdoor BBQ area when not in use. If storing food items in this area they must be protected from contamination. In addition, please be conscious of temperature control for all potentially hazardous items.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The bar refrigerator containing milk was observed to be at 6 C. The manager on site turned down the unit and will monitor to ensure it is maintained at or below 4 C at all times.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): The portable handwashing station for the BBQ area was observed to have a reusable towel for drying hands. Ensure single use towel is available for use.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available on site. Manager aware of plan and will be placing on site.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitaiton Plan was not available on site. Manager aware of plan and will be placing on site.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
- Observation(s): At the time of inspection the window near the soup station was open. The window did not have a screen. All windows in the kitchen must have screens if they are going to be opened to protect against pest entry.
- 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
- Monitoring
1 infraction
- Are foods stored or displayed at proper temperatures?
- Observation(s): Hot held chicken soupwas found to be 20'C. Food handler stated that the soup was placed directly in the hot holding unit from the cooler and has been slowly heating for 30 minutes. DISCONTINUE THIS PRACTICE IMMEDIATELY. Food handler was instructed to heat soup to at least 74'C and then place back into the hot holding unit and to monitor the soup so that it is maintained at 60'C or greater.
- 1 Observation, High Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.
- Are foods stored or displayed at proper temperatures?