Griz Lodge
5339 Fernie Ski Hill Rd Fernie BC V0B 1M6 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Ensure food in ice is buried in the ice bath.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting of coolers required.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer bottle emppty
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Line cooler containing potentially hazardous foods (cheese, bacon, cut vegetables, sauces) was observed at 13 C. Cooler is directly across from a heat source and no covers were on food products.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for QUATs and chlorine on site but are expired. Please obtain test strips that are not expired to utilize within the establishment.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer solution measured 400 ppm in bottles used throughout the facility and from dispenser. QUATs sanitizer should be used at 200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not on site. Please send a copy of the Food Safety Plan for review to the EHO and make it available to all employees on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not on site. Please send a copy of the Sanitation Plan for review to the EHO and make it available to all employees on site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cold holding units containing poutine ingredients: cheese and bacon were found at 8°C. Potentially hazardous foods must be kept at 4°C in order to prevent the growth of harmful microbes. Ensure that the food in the cold holding units is being held at 4°C.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer not pumping into dishwasher. Resolved during inspection.
- F2.3A Mechanical dishwasher/glasswasher 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
0 infractions
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher was not achieving 50 - 100 ppm chlorine residual at time of inspection. Employee was able to prime machine at the time of inspection to resolve issue. In daily log book there is a section for checking the dishwasher sanitizer concentration on a daily basis. Please ensure this is done. The log had many days where checks were not occurring.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel was not in dispenser at handwashing sink. Please ensure paper towel is in dispenser so handwashing activities do not contaminate the entire roll of paper towel.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not on site at time of inspection for review. Additional menu items (sushi) have been added to the regular menu and must be included in the Food Safety Plan. Please update the FSP and send it to Interior Health for review and have a copy on site for employees to utilize.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): 3 probe thermometers were on site for monitoring temperatures. 1 was broken and the other 2 were inadequately calibrated. Please ensure all thermometers are calibrated and reading adequate temperatures.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): A knife was stored between a table and a sandwich cooler. This area is not a clean and sanitary environment and therefore knives must be stored in this manner. An employee corrected the issue at the time of inspection.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): A new area has been constructed for sandwich making. This area is not near a handwashing station and two sets of doors must be
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Sandwich cooler in the front area which contained sandwiches, wraps, salads and pre-packaged food items was at 7 C at the time of inspection. A sandwich was probed to verify this. The thermometer in the unit may be inaccurate as it was measuring 40 F.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle near the front did not contain sufficient amount of sanitizer. Bottle was replaced and tested to be 200 ppm at the time of inspection.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Visible debris noted on walk in freezer fan. Ensure area is cleaned and sanitized to prevent possible contamination of food. 2. Raw wood near the sink faucet was showing signs of moulding. Ensure no raw wood is present and the surface is smooth, easily cleanable and impervious to moisture.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site as required. However, staff were aware of document.
- 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): Sanitation plan was not available on site as required. However, staff were aware of document.
- 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
2 infractions
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): Knives were observed being stored between counter tops. This area is hard to clean therefore knives should not be stored in this area. The knives were removed and it will be discussed with staff they should only be stored in easy to clean areas.
- 1 Observation, Low Severity of Consequences : Equipment and utensils must be maintained in good working order and in sanitary condition.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Creamers were stored at room temperature. Chef discarded creamers without question as they were not on ice or refrigerated and it was unknown how long they have been at room temperature. Chef will review procedures with staff that creamers are to be on ice.
- 1 Observation, Low Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 13.1 - Are dishes, utensils and equipment in good condition?
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Cooked chicken fingers were observed being stored in the temperature danger zone at a temperature of approximately 35 C. Ensure cooked foods such as chicken fingers are adequately hot hold at or above 60 C or cooled in an appropriate manner to 4 C. This observation was corrected during the inspection.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Monitoring
0 infractions