Hume Hotel General Store Restaurant
422 Vernon St Nelson BC V1L 4E5 · Restaurant - Food Service
16 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There is an observable gap on the weather-stripping of the door from the kitchen to the outside next to the service elevator.
- F2.2 Are proper pest control measures in place on the premises?
- 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. Sanitizer bottles were not readily available to staff in the upper kitchen. 2. Soap was mixed in sanitizer buckets in lower kitchen. 3. No sanitizer was found in one sanitizer bucket in the lower kitchen.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Deli slicer was found with encrusted food on it. Operator stated that deli slicer should have been cleaned after use from the previous night.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Staff personal items (i.e. phones, wallets, etc..) observed on food contact surfaces.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Some cutting boards are heavily scored and stained.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Upper kitchen had no surface sanitizer in use at the time of inspection. This is a repeat deficiency.
- 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): Mainline prep cooler was not functioning at the time of inspection. Operator stated that it is in the process of being repaired.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Garlic butter in a bucket on ice was measured to be 11°C internally with a calibrated probe thermometer. Staff stated that it had been taken out over 2 hours ago so it was discarded. Staff took out a new container of garlic butter and placed it in the cooler. Operator and staff were advised to keep garlic butter refrigerated at ≤4°C to prevent growth of pathogens and/or formation of toxins (i.e. botulism).
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. One of four wiping cloth sanitizer buckets had 0 ppm quats sanitizer. Quats solution must be ≥200 ppm to adequately sanitize food contact surfaces. It was discarded and replaced with fresh 200 ppm quats solution. 2. Mechanical dishwasher in lower dishwashing area took 4 runs to reach 71°C at the dish during the final rinse, which is required to adequately sanitize dishes and utensils. Staff was reminded to run dishwasher 4 times after replacing rinse water to ensure that the final rinse reaches at least 71°C at the dish before washing dishes.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 7 - Is the premises free from a pest infestation?
- Observation(s): Evidence of pests was found in the dry storage area. No contaminated food was found at the time of inspection.
- 7.1 - The premises must be maintained free of pests.
- 7 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Chicken curry was found in hot holding at a maximum of 46.9°C using a calibrated probe thermometer. When questioned, the operator stated that a staff member forgot to reheat the food before placing in hot holding. Corrected During Inspection (CDI)
- 1.2 - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- 2 - Are proper hot holding procedures followed?
- Observation(s): Chicken curry was found in hot holding at a maximum of 46.9°C using a calibrated probe thermometer. When questioned, the operator stated that a staff member forgot to reheat the food before placing in hot holding. CDI.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Eggs were found left out at room temperature on the cookline for an indeterminate amount of time (cook stated ~1 hour). Eggs are a potentially hazardous food and must not be left out between 4°C & 60°C for more than 2 hours. CDI. 2. Garlic butter was found left out at room temperature for >2 hours. DISCONTINUE THIS PRACTICE IMMEDIATELY. Garlic butter must not be left out between 4°C & 60°C for more than 2 hours as it may allow pathogens to grown and/or formation of toxins (i.e. botulism toxin). Requires follow-up.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Food prep counters are sanitized at the end of each shift. Food contact surfaces/prep tables must be sanitized throughout the operational day.
- 1 Observation, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
1 infraction
- 8.2 - Are there handwashing stations available?
- Observation(s): Hand sink near the fountain pop machine lacked a single use method of drying hands. Paper towels were placed at the hand sink at the time of inspection.
- 8.2 - Are there handwashing stations available?
- Monitoring
0 infractions
- Monitoring
0 infractions