Hillcrest Resort Hotel
2100 Oak Dr Revelstoke BC V0E 2S1 · Restaurant - Food Service
14 inspections
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - 'clean' plateware online was greasy. Staff advised that dishwasher had run out of detergent, and that had rewashed dishes but must have missed these. Dishwasher's final rinse was 76C at dish (good). - bar glasswasher appeared properly operated and had >50ppm chlorine (good)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - kitchen upright Pepsi cooler's shelving was severely corroded making it impossible to clean and may contaminate food as it flakes off - bar cabinet shelves were unclean and some had damaged finishes The cooler's shelving is to be replaced, and the bar cabinet shelving is to be replaced as needed or cleaned.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The executive chef indicated that his foodsafe was expired. Please renew this and ensure there is always at least one person on shift with this training.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Items in the walk-in cooler measured at 7 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at a temperature of 4 °C or below. Adjust the temperature of the walk-in cooler to ensure that food is maintained at 4 °C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Several pieces of equipment (chest freezer, fridges) are in poor condition with worn seals. Equipment must be maintained in good condition and in a manner that ensures proper temperatures are maintained. Repair or replace these units and monitor temperatures more closely. F2.5B - The facility requires a thorough cleaning, including under and around equipment. The facility must be kept clean to prevent the accumulation of dust, dirt, food residue, and debris, which can lead to unsanitary conditions and attract pests. Thoroughly clean the facility, including all equipment and high-touch surfaces. F2.5G - Food items were stored on the floor of the walk-in cooler. To protect food from pests and physical contamination, food must be stored at least 6 inches off the floor. Place all food items on shelving that is at least 6 inches off the floor. F2.5K - Scoops used for dry goods were found to be stored with handles submerged in food product. To prevent contamination of food, handles for scoops must remain upright and outside of food product. Store scoops with handles upright or in containers outside the product.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A The walk-in freezer is malfunctioning and adding moisture into the air, covering the freezer in ice crystals. To prevent the contamination of food, and ensure food is kept cold, repair this freezer. F2.5B The ceiling is becoming dusty and dirty. Food premises must be maintained in a clean condition to ensure food safety. Clean the 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Uncovered beef and chicken broth were stored in the walk-in cooler. Food must be protected from contamination during storage. Cover any stored items.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometers were present in the large Pepsi fridge by the kitchen entrance and the mid-sized Pepsi fridge by the walk-in coolers. Thermometers accurate within 1 °C must be placed in refrigerators to monitor temperatures and ensure that potentially hazardous food is stored at a temperature of 4 °C or below. Obtain and place NSF-certified thermometers in both refrigerators.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A large gap was observed in the back receiving door. Exterior openings of the premises must be protected against the entry of pests. Install new door sweeps or weather stripping to seal the gaps under the back door.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Accumulation of dust and debris was observed on the fan covers in the walk-in cooler. Blowing of debris from the fans can result in contamination of food. Thoroughly clean and sanitize fan covers to remove any build up of debris.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap was not available at the handwashing station near the meat slicing equipment. Handwashing sinks must be equipped with liquid soap in a dispenser to ensure that food handlers are able to practice proper hand hygiene. Obtain liquid soap in a dispenser for the handwashing sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The right side drawer coolers near the grill were holding food at 8°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair/replace this cooler so that it holds food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ice scoops in the bar had the handles directly touching the ice. Ice scoops must be stored outside of the ice to prevent contamination. Store the ice scoops in an easily cleaned 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): The two back hand washing sinks weren't supplied with soap. All handwashing sinks must be supplied with soap to ensure adequate handwashing. Refill the soap dispensers.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bottom drawers of cooler holding meat near stove were holding food at 8°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Repair this cooler so that it holds food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Container of buttermilk in the fridge was 2 weeks past its expiry date.
- F1.6B All food on the premises must be fit for human consumption.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash sink near the bar must be equipped with a single use hand drying product such as paper towel.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- 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): 1. White, General brand cooler near cooking line was holding food at 7°C. All hazardous food must be stored at 4°C or below in order to prevent the growth of pathogens. Adjust cooler so that it holds food at 4°C or below. 2. Walk in cooler at bar was holding food at 6°C. All hazardous food must be stored at 4°C or below in order to prevent the growth of pathogens. Adjust cooler so that it holds food at 4°C or below.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Walk in Freezer has excessive amounts of ice build up. Operator is to review freezer and discard any damaged products prior to use. Operator is to remove all ice build up from freezer. Please contact maintenance professional to have walk in assessed for function. Please ensure any food is stored in a manner to exclude it from any areas where ice may form/drip during defrost cycles. Please update via email / pictures by October 31st with action taken.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. One of the line coolers was measured to be at 7.5°C with a probe thermometer. Operator was instructed to discard food within the unit, turn down the temperature, and to monitor the temperature of the unit. - Corrected During Inspection. Please ensure that the cooler is capable of maintaining 4°C or colder prior to storing potentially hazardous foods. 2. Cooler with broken door was measured to have temperatures ranging from 4-8°C. This may be due to the broken door itself and the dirty fan as cold air is escaping through the cracks. Please place potentially hazardous foods (such as milk and cut fruits) at the bottom where temperatures were observed to be at 4°C. Please repair the door and clean the fan. Please send a photo once this has been corrected. No hot holding was observed at the time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Eggs were observed to be uncovered in the stand up cooler. Please ensure that food are covered to protect it from contamination. 2. Food was observed to be stored on the floor in the walk-in cooler. Please ensure that food is stored off the floor.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers were observed to be missing in some cold storage units. Thermometers in units allow for monitoring and verification of temperatures to ensure that potentially hazardous foods are kept at 4°C or lower. Please ensure there are NSF certified thermometers within all cold storage units.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A gap was observed between the bottom of the back door and the floor. Please replace the weather stripping to ensure that there is no potential entry of pest to the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Meat slicer was observed to have food residue remaining on the underside of the cap. Food residue remaining on the meat slicer at room temperature provide the perfect environment for bacteria to grow. Before and after each use of the meat slicer: • Please properly dismantle and clean removable parts in the dishwasher. • The remaining parts must be cleaned in place with the following method: wash with warm soapy water, rinse off soapy water, wipe dry, apply sanitizer thoroughly, and allow to air dry.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Vinyl surface of prep table is peeling to reveal wood chip fibre underneath. Please replace with a table that is smooth, easy to clean, and impervious to moisture. 2. Lightshield is missing over fluorescent light fixture in dishpit. Replace. 3. Receiving area door has a gap underneath. Weather strip gap to prevent pest entry. 4. De-clutter receiving area and clean as frequently as necessary to prevent build-up on floor and reduce tracking into kitchen. 5. Build-up is observed on ceiling and in harder to reach areas of the warewashing area. Please attend to this. In addition, complete a detailed clean of the premises and equipment during the shoulder season of April-May (or earlier).
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was in the works by previous head chef. Please review existing document and complete a comprehensive food safety plan that reflects the nature of services and foods offered. Include a copy of your current menu when submitting your plan for review. Correspondence with previous chef will be forwarded for your review.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation was in the works by previous head chef. Please review existing document and complete a comprehensive sanitation plan. Correspondence with previous chef will be forwarded for your review.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. It was observed that area around the dishwasher and grill in the kitchen had some food debris and dust collection. There was some debris collection around the air intake fans on the roof over the food preparation area as well. Food debris can potentially cause physical and biological contamination of food and also attract pests such as rodents and cockroaches. Please perform a thorough cleaning of the kitchen before the follow up inspection. 2. As discussed, please ensure that a screen is installed on the receiving door if it has to be kept open during hours of operation to prevent the entry of pests such as flies into the premises. 3. A small gap was observed between the receiving door and floor (even when it is fully closed) which can act as potential entry point for rodents into the kitchen. Please take appropriate corrective actions to eliminate this gap.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.11 - The premises must be maintained to prevent harbourage of pests.
- 14.12 - The premises must be protected against entry of pests.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): An up to date food safety plan was not available on site during inspection. As mentioned, please continue working on food safety plan and have it completed before follow up inspection on June 30, 2016.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
5 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Accurate probe thermometers are not available to assess temperatures on the line (eg. cooking, reheating, hotholding). Please ensure these critical support equipment are always available to staff and that they are being used appropriately to ensure critical limits for safe food handling are being met.
- 1.3 - Accurate thermometer must be available to monitor process.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. QBD dessert fridge was running at 7°C with products measured at similar temperature. A buzzing sound is heard from the unit. Please service the unit as needed. I requested all perishable products be transferred to an alternate cooler until unit can maintain foods at 4°C or colder. 2. A selection of cold storage units, including the QBD dessert fridge do not have thermometers. Please ensure each cold storage unit is equipped with an accurate thermometer to facilitate monitoring. Currently records are only kept for walk-in units. It is best practice to have records for all units.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The oven unit beside the grill has extensive debris built up along its exterior surfaces and grooves. Please clean. The sanitizer concentration being dispensed from all automated units should be verified daily using appropriate test strips (eg. quat sanitizer should be 200ppm, chlorine for glasswasher should be 50ppm). Dishwasher wash and rinse temperature should be monitored/recorded to ensure requirements are being met (150°F wash, 180°F rinse) As discussed, wiping cloths used more than once (especially those for food contact surfaces) are best immersed in sanitizer solution. The solution and cloths should be refreshed when dirtied and at least every 2-4 hours. Ultimately, please ensure the wiping cloths use around the premises does not support bacterial growth on the cloths or cross-contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan has not yet been completed. This is a long outstanding deficiency. Please use the provided reference material (as well as any others you may already have) to complete a comprehensive plan for your operations. I am also including the new guidelines for pooled eggs for your reference.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation has not yet been completed. This is a long outstanding deficiency. Please use the provided reference material (as well as any others you may already have) to complete a comprehensive plan for your operations.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 4.2 - Do processes match the written food safety plan?
- Observation(s): Improper thawing procedure was observed. Frozen breasts were thawing at room temperature. This was corrected at the time of inspection. Proper thawing procedures were reviewed.
- 1 Observation, Low Severity of Consequences : Other Food Handling processes must follow the food safety plan.
- 4.2 - Do processes match the written food safety plan?