Holiday Inn Express Golden Kicking Horse
1120 14 St N Golden BC V0A 1H2 · Restaurant - Food Service
8 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection, the fridge in the kitchen pantry measured at 12 degrees Celsius with a probe thermometer. The thermometer within the fridge also measured at 16 degrees Celsius.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap and paper towels were available at the handwash station in the kitchen. All handwash stations must be adequately equipped with soap, paper towels, and hot/cold potable water to ensure effective hand hygiene practices are occurring.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan available on-site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan available on-site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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): Staff were not implementing a final sanitizing step in their dishwashing practices. Please ensure all equipment and utensils are adequately sanitized with QUATs. Test strips are on-site to verify concentrations - recommended 200-250ppm.
- 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): Dedicated handwashing sink was filled with fabric cloths and paper towel was not available. Please ensure the handwashing station remains accessible at all times and single-use paper towel is available for drying hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): ***Outstanding infraction from August 2017*** There was no one on-site with food safety training/certification. Please ensure at least one employee in the establishment is FOODSAFE certified or trained during times of operation. Please forward a copy of certification to the district EHO to verify completion of the course.
- 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
3 infractions
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): There was no one on-site with FOODSAFE certification. Please ensure at least one employee in the establishment is FOODSAFE certified or trained during times of operation. To verify successful completion, please forward a copy of the certificate(s) to the district EHO.
- 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.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A food safety plan has not been developed. Ensure a written copy is developed, kept on-site and available for staff. When complete, please submit the plan to your district EHO for review. Resources and templates have been provided to the owner/operator.
- 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.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan has not been developed. Ensure a written copy is developed, kept on-site and available for staff. When complete, please submit the plan to your district EHO for review. Resources and templates have been provided to the owner/operator.
- 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.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. An accurate, working internal thermometer could not be located for the 'yogurt' standing cooler at the time of inspection. Provide accurate internal thermometers for all refrigeration units in the premises to verify that they are able to maintain temperatures at or below 4C. Refrigeration units measured at or below 4C at the time of inspection.
- 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): 1. Test strips (QUATS) were not available for workers to use at the time of inspection. Ensure that test strips are readily available for workers to use to verify sanitizer concentrations. 3 compartment sink method is used to wash and sanitize dishware. Sanitizer in 3rd compartment measured at or above 200 ppm QUATS.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs were not being kept up-to-date. Ensure that temperatures of all refrigeration units are being checked and recorded at least twice daily. Take corrective actions as necessary.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wiping cloths must be single use or kept in a bucket of sanitizer solution.
- Wiping cloths must be routinely washed in accordance with the sanitation plan.
- Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Small fridge in serving area was between 7-8°C at time of inspection. All potentially hazardous foods must be kept at ≤4°C at all times. Cooler turned down. Fridge quite full, ensure the fridge is not overstocked. All other coolers ≤4°C
- 1 Observation, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at 4°C or colder.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?