Gunbarrel Saloon
1000 Strayhorse Rd Hedley BC V0X 1K0 · Restaurant - Food Service
4 inspections
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are available. Ensure the appropriate quat sanitizer test strips are available.
- 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): Minimal amount of droppings in corners of dry storage shelf where pasta and rice are stored. Clean droppings safely and store foods in soft packaging in pest proof containers (e.g. hard plastic). Gap visible on back door. Seal this gap so that there is no sunlight visible through the door.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Do not store the ice scoop directly on top of the ice machine. Put it in a clean sanitized container.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Dishware left in bar handwashing sink. Always keep the handwashing sink accessible. It should only be used for handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips are available. Ensure the appropriate quat sanitizer test strips are available. Note: Small amount of quat sanitizer test strips provided during inspection
- 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): Kitchen dishwasher and bar glasswasher release at least 50 ppm of chlorine during cycles. Quat sanitizer from automated dispenser is used on food contact surfaces. Concentration of quat sanitizer from automated dispenser measured above concentration required by the manufacturer (200 ppm). If a concentration above 200 ppm is used on a food contact surface then a potable water rinse step is required afterwards. Ensure that sanitizer is used according to manufacturer instructions. Diluted bottle was made during inspection measuring ~200 ppm. Please get automated dispenser adjusted and manually prepare the quat sanitizer concentration while dispenser is getting fixed.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions