Horsethief Creek Pub & Eatery
7538 Main St E Radium Hot Springs BC V0A 1M0 · Restaurant - Food Service
13 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): 1. The back freezer (closest to the dry storage racks) was observed to have a build-up of ice and food debris on the floor. A few cardboard boxes were also scattered on the floor. 2. The inside of the Ice machine was observed to have a build-up of debris. This can increase the risk of contaminating the ice that is being used to serve customers.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door was open with no screen.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): bathroom near backdoor did not have any paper towel.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) At the time of inspection, it was noted that the main walk in cooler had temperature measurements of 7 to 9 degrees C. Cooler temp log was absent.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- 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): 1) Upon inspection, it was noted that the high temperature dishwasher was measuring ~50 degrees C post cycle.
- 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): 1) Upon inspection, it was noted that a pot of soup, was sitting out on the counter and measured at 17 degrees C. Another pot of soup, sitting beside it measured at 61 degrees C.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1) Upon inspection, it was noted that the back kitchen door was left open with no screen.
- 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) Upon inspection, it was noted that gravy was being hot held at ~55 degrees C.
- 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): 1) Upon inspection, it was noted that a light cover was missing on the center light in the kitchen.
- 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): At time of inspection cold well with food on kitchen line was measured between 9-15 degrees C. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens. Ensure that the refrigerator unit is adjusted or repaired to reach 4 degrees C or less.
- 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): Slice cheese stored beside raw meats in refrigerator on kitchen line. Raw meats must be stored separately or below cooked foods to prevent cross contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer missing in display fridges on kitchen line holding potentially hazardous foods. A thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure prevention of pathogen growth. Install thermometers in all fridges.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): A quat sanitizer solution measured at 0 ppm. Ensure that Quat sanitizer solution is between 200-250 ppm for effective sanitization. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- 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): The ice scoop was stored on top of the ice machine. Ensure the ice scoop is stored in a matter protected from contamination. For example in a container or affixed to a wall.
- 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
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cooked meat was stored in between containers of raw meat and shrimp in the preparation line cooler. Raw meats must always be stored below cooked and ready-to-eat foods to avoid cross contamination as discussed with the kitchen manager.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The temperature of the walk-in freezer measured -4°C at the time of the inspection. Potentially hazardous foods in the freezer must be stored at ≤-18°C. Ensure the walk-in freezer is functioning as intended at ≤-18°C.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. In the bar, the ice scoop was stored directly in the ice. All food must be protected against contamination. Ensure the ice scoop is stored separately from ice protecting it from contamination. 2. Raw meat was stored next to chili in the walk-in cooler. This creates a potential for cross contamination as meat juices can be transferred onto foods served to the public. Ensure that raw foods, especially meat, are stored below ready-to-eat foods to avoid cross contamination. This was corrected during the inspection (CDI).
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **This is a re-occurring infraction** Wood shelving was observed in dry storage area. Ensure all surfaces are smooth, impervious to moisture, and easily-cleanable.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The 2 prep tables in the cooking area both had temperatures above 4°C in the bottom cooler. These were both turned colder at time of inspection.
- 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): 1. Kitchen area had bucket of soap and bleach. When measured with the test strip there was no color change indicating no bleach present. Soap and water must never be mixed. An approved sanitizer must always be available for use. Approved sanitizers are a bleach solution at 100-200ppm or Quats sanitizer at 200ppm. 2. In bar area, the ice for customer drinks is stored in a sink, The cords from the pop dispenser are submersed in the ice. These cords must not be allowed to contaminate the ice. Ensure this sink is cleaned and sanitized daily. High temperature dish washer at appropriate temperature. Glass washer in bar area has acceptable concentration of iodine.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The upright cooler has metal shelves that have paint coming off and are rusty. 2. In the dry storage area there are bare wood shelves. 3. The wisks are hanging on rusty nails, please store the wisks in a sanitary fashion. All food contact surfaces must be smooth, easily cleanable and impervious to moisture. 4. Ice scoop being stored on a piece of cardboard. The ice scoop must be stored in a sanitary fashion. **CDI** Now stored in plastic food grade container. Ensure the ice scoop and container are put through the dish washer daily.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions