Hooded Merganser Bar & Grill
21 Lakeshore Dr W Penticton BC V2A 7M5 · Restaurant - Food Service
15 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The water softener must be addressed. A flush, sanitize with bleach and replace the salt should address this.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): ensure all coolers have a thermometer in them. Coolers with drawers will need to be a little more creative to keep thermometers in place so it is still visible.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): dishwasher was not in operation at time of inspection. ensure final rinse temperature is reached and dishwasher thermometer to check is also used. send a picture of this when it is up and running before use to sanitize dishes
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Floors need degreasing. Grease trap was smelling and needs to be emptied regularly. • Exposed cement flooring in the kitchen. This floor has many bumps and is not smooth which allows for grease to accumulate easier. • Dusting is required in high areas and on cords in the kitchen.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The premise was clean and in good condition. The floors are starting to chip and wear down to cement. New floors will need to be installed for easier cleaning and sanitizing. This can be done during the quiet off season.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - Fruit fly infestation has been observed at the bar area. Sanitary practices have been significantly improved. Operator should discuss with ORKIN other measures that could be used to reduce infestation (e.g. fumigation).
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide QUAT sanitizer test strips Operator must provide thermometers to all refrigeration units.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- 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): Fruit fly infestation was observed at the bar area. Operator must introduce more frequent cleaning & sanitizing schedule to address fruit fly infestation. It was recommended to switch to bleach sanitizing solution (1tsp per 1 liter of water) until the fruit fly infestation is resolved.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Operator must install a QUAT dispenser pump station. Operator must ensure that QUAT concentration solution is above 200 ppm at the pump station and in all bottles containing sanitizer. Operator must ensure that QUAT solution is replaced daily in all bottles. Operator must ensure that only LABELED spray bottles are used inside the facility.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator must to do the following: - Ceiling above the kitchen hood should be cleaned from dust / grease build up and repainted. - Walls in the kitchen should be repaired (e.g. under handwash station, behind grills) and repainted. - Floors in the kitchen should be degreased and redone as the original epoxy flooring material peeled off.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator must develop written Food Safety Plan. A copy should be emailed to the health inspector.
- 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): Operator must develop written Sanitation Plan. A copy should be emailed to the health inspector.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing: (Bar) Glasswasher not dispersing adequate iodine sanitizer of 12.5ppm. Glassware will be taken to kitchen dishwasher until repaired. (Kitchen) Dishwasher measured 79.5C at the time of inspection. Sanitizing surfaces: (Bar & Kitchen ) Quat solution is used to sanitize all food contact surfaces and frequently touched surfaces.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The kitchen dishwashing hood vent has a thick accumulation of dust and grease. Accumulation of dust and grease can create the potential of cross contamination. - Ensure the hood vent is serviced in the near future. Note: Operator mentioned that the kitchen hood range is scheduled for service in the near future, the dishwashing hood will also be requested to be serviced at this time.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Temp of the sanitizing cycle of the dishwasher not adequate.
- 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
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Many of the refrigeration units are at 40 degrees F or slightly above. Monitor and adjust or service if required.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher operation was fine however.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Potentially hazardous foods (ie: seafood, meats etc) measured at 7-10C in the sliding drawer coolers by the grill at the time of inspection. Operator stated that maintenance would be called to adjust units - CDI Monitor temperatures of potentially hazardous foods and take corrective actions as necessary. Ensure that refrigeration units can consistently maintain a temperature at or below 4C. Discard any potentially hazardous foods that have been stored in the DangerZone (4-60C) in excess of 2 hours. During the slow season, 1/2 the portion of foods in your inserts to reduce product loss.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Chemical solution used by worker as a sanitizer is not an acceptable sanitizer. Label states use for non-food contact surfaces. Do not use the solution. Dispose of the solution being used in spray bottles. Sanitizers must be the appropriate type and concentrations (bleach 100 ppm, QUATS: 200 ppm) at all times to ensure adequate sanitation of food contact surfaces. Verify concentrations with test strips. Refresh solutions as needed. 2. Discussed cleaning and sanitizing procedures with operator onsite. Workers were combining cleaning and sanitizing steps. Do not mix sanitizer with soap/cleaners as they can interfere with the sanitizers efficacy. Use the following method to clean and sanitize food contact surfaces: - Remove dirt, grime, and food debris - Wash with cleaners/soap and hot water - Rinse with clean water - Sanitize with an approved sanitizer solution (QUATS: 200 ppm, bleach: 100 ppm -> 1/2 tsp bleach per L of water) with a contact time of at least 2 minutes. High temperature dishwasher final rinse reached at least 72C at the time of inspection.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. There was a build-up of grime and food debris in the bar beverage gun nozzles and holders at the time of inspection. Ensure that food contact surfaces, equipment, and utensils are cleaned, sanitized, and stored in a manner that removes and prevents contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): 1. Handsink was being used for non-handwashing purposes at the time of inspection and was obstructed - CDI As discussed, designate one of the sinks as the designated handsink. Do not use the handsink for any other purpose than handwashing. Ensure that the handsink is unobstructed at all times and is kept in a sanitary condition to facilitate easy access to proper handwashing.
- F3.5D - Handwashing stations must be maintained adequate in number and location to ensure convenient access to all employees.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Potentially hazardous foods (ie: seafood) in the sliding drawer cooler measured at 9-10C at the time of inspection. Instructed operator to move PHFs into an adjacent refrigeration unit that was able maintain a temperature below 4C at the time of inspection. Operator stated that maintenance personnel were called. Do not use the above mentioned drawer cooler to store potentially hazardous foods until it can consistently maintain a temperature at or below 4C. Discard any potentially hazardous foods that have been stored in the DangerZone (4-60C) in excess of 2 hours. 2. Potentially hazardous foods (ie: beansprouts) measured at 11C at the time of inspection. Sprouts were being stored in an ice-water bath. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Cutting boards had deep worn grooves at the time of inspection. Replace any cutting boards that show signs of wear and tare as the grooves cannot be fully cleaned and sanitized, allowing pathogens to grow and contaminate foods. 2. There was a build-up of grime and food debris in the bar beverage gun nozzles and holders at the time of inspection. Ensure that food contact surfaces, equipment and utensils are cleaned, sanitized, and stored in a manner that removes and prevents contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The 'mise en place' (ie: deli cooler) hood was broken at the time of inspection. Ensure that equipment is maintained in manner so they can carry out their required function and purpose.
- 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.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Some drawer coolers in the heat line area are colder than others. As discussed, draw up a plan to keep perishable foods in the coldest coolers and label those for perishable foods. Raw vegetables can be above 4C. Email that plan to this office once drawn up.
- 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 bar handwash sink needed liquid hand soap, which was corrected during this inspection. Please keep a supply of numerous portable bottles near that sink so when one is empty it is quick to replace. Kitchen has 3 handsink sized sinks; the middle one does not have handwash supplies. Even though space is tight there,please find a way to keep handwash supplies at that sink as well.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): liquid soap and paper towels needed at the bar sink.
- 8.2 - Are there handwashing stations available?
- Monitoring
0 infractions