Husky (Esso) Travel Center
1340 Trans-Canada Hwy E Sicamous BC V0E 2V0 · Restaurant - Food Service
16 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, there were no QUATS (QT-10) test strips on site. Chlorine test strips had expired, and had never been opened or used. • Acquire current test strips for all sanitizers used in the facility (Quaternary Ammonium/QUATS and Chlorine/bleach). • Train staff on the use of test strips. Ensure they are used regularly to check sanitizer solution concentrations in spray bottles, cloth buckets and the dishwasher. Record these concentrations on a sanitizer log sheet.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, floors were dirty, there were crumbs on counters and the facility needed a good general cleaning. • Implement a cleaning checklist to be completed at the end of each day. Ensure this includes mopping floors, washing and sanitizing counters and wiping down walls. • Train staff on cleaning checklist procedure. Hood ventilation filters observed to have accumulated grease buildup at the time of inspection. • In addition to regular servicing of the hood ventilation system, the filters must be regularly removed, cleaned and sanitized before being replaced in the hood ventilation system. Mechanical dishwasher leak observed during inspection. This can provide a water source for pests, and contribute to mold growth in the facility. • Arrange for servicing or repair of the mechanical dishwasher to address the leak. During inspection, some dishwasher racks were showing wear. Over time, sanitizer chemicals degrade the plastic, making it rough and uneven. This can harbor harmful bacteria which can contaminate dishes and cause foodborne illness. • Discard worn dishwasher racks. Acquire new racks if necessary.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, the main handwashing sink in the kitchen was not hooked up to plumbing. Food handlers in the kitchen were using a bucket of soapy water to wash hands. This is not an approved effective method for handwashing. • Repair the plumbing on the handwashing sink so it can once again be used to support frequent, effective handwashing amongst food handlers. • Ensure handwashing station is consistently supplied with liquid soap and paper towel.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): There is grease and dust build-up on food equipment (e.g., mixer, walk-in cooler shelving, dry storage bins, etc.), floors and walls under and around equipment, and cabinets which may attract pests and contaminate food. The high touch areas (e.g., door handles and edges) are grubby, and should be cleaned daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - kitchen dishwasher's chlorine injector is not working, but it also has a booster heater and final rinse was >165F at dish (good) - food contact surface sanitizer spray bottles were at >200ppm QUATS (good) BUT there is grease and dust build-up on food equipment (e.g., mixer, walk-in cooler shelving, dry storage bins, etc.), floors and walls under and around equipment, and cabinets which may attract pests and contaminate food. There must be a deep cleaning done as frequently as required to keep the food premises and equipment clean throughout. There should be a deep clean done at least every 3 to 4 months. The high touch areas (e.g., door handles and edges) are grubby, and should be cleaned daily.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Refer to sections F1.7 and F2.3 for particulars.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The air handling system either does not have adequate filtration capture dust from fresh air supply, filters are not properly fitted, or filters are not being changed frequently enough, and the ductwork also requires regular cleaning. Please contact a heating and ventilation specialist to get this rectified and provide us with a copy of this service report.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The kitchen hand sink lacked both liquid soap and papertowels.
- F1.7 Are foods protected from contamination?
- 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 (1) - Repeat Infraction: The stand mixer is placed on a wooden base that is unclean and deteriorated. Equipment must be maintained in good condition, be non-absorbent, and easily cleanable to prevent unsanitary conditions. Replace the base of the stand mixer with one that is non-absorbent and easily cleanable. F2.5A (2) - Repeat Infraction: The shelving in the walk-in cooler is rusted. Equipment must be maintained in good condition and be easily cleanable to prevent harbouring bacteria that could contaminate food. Refinish or replace the shelving. F2.5G (1) - Repeat Infraction: Uncovered bacon was found stored in the walk-in cooler. Dust and debris on the shelving may contaminate exposed food stored beneath. Cover all stored food items. F2.5J - Repeat Infraction: Some lights in the kitchen did not have shatterproof covers. Fragments of glass could contaminate food and food contact surfaces if a light were to shatter. Install shatterproof covers on all lights.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A (1) - The stand mixer is placed on a wooden base that is unclean and deteriorated. Equipment must be maintained in good condition, be non-absorbent, and easily cleanable to prevent unsanitary conditions. Replace the base of the stand mixer with one that is non-absorbent and easily cleanable. F2.5A (2) - The shelving in the walk-in cooler is rusted. Equipment must be maintained in good condition and be easily cleanable to prevent harbouring bacteria that could contaminate food. Refinish or replace the shelving. F2.5G (1) - Unpackaged ham was stored directly on top of a white bucket. Food must be stored in a manner that prevents contamination and the spread of pathogens from surfaces to food. Store all unpackaged food items in clean containers with lids. F2.5G (2) - Repeat Infraction: Uncovered bread loaves were found stored in the walk-in cooler. Dust and debris on the shelving may contaminate exposed food stored beneath. Cover all stored food items. F2.5J - Some lights in the kitchen did not have shatterproof covers. Fragments of glass could contaminate food and food contact surfaces if a light were to shatter. Install shatterproof covers on all lights.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Kitchen employee did not have a valid FOODSAFE certificate or equivalent. Valid FOODSAFE certification or equivalent training is required to ensure that food handlers are aware of food safety practices to minimize the risk of foodborne illness. In the absence of the operator, ensure that at least one employee present in the kitchen has a 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Uncovered bread loaves were found stored in the walk-in cooler. Dust and debris on shelving may be a source of contamination for exposed food stored beneath. Cover any stored food items to eliminate potential for contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Accumulation of dust and debris was observed on the shelving and fans in the walk-in cooler. Falling debris from the shelves and fans can result in contamination of food. Thoroughly clean and sanitize these areas to remove any build up of debris. F2.5C - Wiping cloths were stored on counters. To prevent growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Soap and paper towel dispensers for the handwashing sink beside the side door were empty. Handwashing sinks must be equipped with liquid soap in a dispenser and single-service product to dry hands to ensure that food handlers are able to practice proper hand hygiene. Refill soap and paper towel dispensers.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- 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 food premises requires a deep cleaning and maintenance: - prep cooler on cooking line in disrepair - upright cooler/freezer on cooking line - cooler in disrepair - floors, walls and ceilings throughout have grease and dust build-up - air supply vents are very dirty (have ductwork cleaned and filters installed/replaced) - exhaust hood cleaning and fire suppression inspection are due in Sept 2023 - hand sink lacked paper towels - back door handle sticks leaving door ajar - sani-pails only contained soap and water despite bleach sanitizer being available (CDI) - shelving throughout needs cleaning or replacement (where laminate worn through)
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - front-end staff had certificate - cook was unable to locate current food safe, renew and email to me
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding unit was measured at 50 Celsius. Hot holding foods need to be above 60 Celsius
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. The floors, walls and sides of equipment on the short order cook line needs to be cleaned more often. Please have these cleaned and sanitized. 2. More detailed cleaning needed of sides of equipment and tables, outside of dry storages bins, high touch areas.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Foods are being stored on the floor in the freezer and the cooler.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The chlorine test strips are old and discoloured.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The chlorine concentration at the dishwasher was measured to a max of 25 ppm.
- 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): 1. The kitchen was found to be in need of a thorough cleaning and sanitizing. 2. Alot of dust and dirt seems to be coming in from the make up air units in the kitchen. The filters on the make up air system need to be cleaned or replaced.
- 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.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Sandwich prep cooler at the line was measured at 8°C. Food products ranged from 5-8°C. Cook closed the insert cover for temperature recovery. Upon re-assessment 1 hour later, unit and food temperatures have dropped to 5-6°C. Continue to monitor temperatures and ensure foods are maintained at ≤4°C. This may also require using operational measures such as keeping lid closed when not busy. If possible, it would be beneficial to place a insulator between the hotholding unit and the line cooler to reduce heat transfer between the two units. Temperature monitoring records is not available after mid-December of 2019. Operator must resume monitoring and datalogging of critical food safety temperatures. Corrective action must be undertaken anytime storage conditions expose foods to danger zone temperatures between 5-59°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Line fridge and freezer units do not have a thermometer. Please ensure all cold-storage units are equipped with an accurate thermometer. Built-in digital gauges are acceptable if they provide an accurate temperature.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Four pre-portioned packages of smoked pastrami deli meat were thawing at room temperature. They are stated to have been out since the morning. Products were ≥18°C. The products were discarded at the time of inspection and proper thawing method(s) was reviewed with the relevant staff member. It was discussed that improper thawing of ready to eat foods with no further cook step is very likely to cause a food safety issue. Deli meats are also a high risk type product.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Single use utensils at front end are stored in an open-faced manner on a lower shelf beside wastewater plumbing pipes. Relocate or re-organize storage of single use utensils such that they are protected from contamination. 2. Wiping cloths at front end are not being stored in a sanitizer solution. Store all wiping cloths in continuous use in clean sanitizer at an effective concentration. 3. Detailed cleaning is required to remove food debris inside fridge and freezer units, as well as on surfaces of equipment such as the mixer and dry good storage containers. Other areas that require cleaning include, but are not limited to harder to reach areas such as the edges of wood block tables, underneath stainless counters, walls especially around the dishpit, and ceiling. Black build-up is notable on ceiling and service window area of grill line. Complete thorough cleaning of hard to reach areas by February 28, 2020. 4. Vent hood cleaning is overdue (December 2019). Please schedule cleaning service to be completed by February 28, 2020.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- 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 designated handwash station is not being used due to a leak in the plumbing. The soap canister was also dried out. Repair leak and ensure liquid soap and paper towel are supplied at the station.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- 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
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): A stand of coffee creamers are being kept at tables during morning service. The creamers used require refrigeration and must be kept at 4°C or colder during storage/display. Prep fridges in the kitchen have been noted to be at 6°C on records. Although no temperature concerns were noted of the two units during the inspection, it is important to ensure the necessary corrective actions are taken if deviances are noted to bring temperatures back into compliance.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Staff are employing different processes for cooling of foods. Select processes do not follow approved cooling methods and are unlikely to meet required cooling rates. Please ensure staff are using approved cooling methods and verify the cooling rates of the methods. A logging template is being provided to assist with this. Please send document back to me for review by the indicated date.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Ensure quaternary ammonium test strips are available at all times. 2. A waterproof dishwasher thermometer is needed to be able to assess minimum plate temperature requirement of 71°C (preferably 74°C). Use maxhold setting to assess temperature.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cleaning is required in coolers and freezers - food debris is accumulated especially in hard to reach areas. Grill area of kitchen requires detailed cleaning of walls and ceiling and underneath/around equipment. Walk-in cooler has black build up on ceiling, wall panels, and door. Ceiling and harder to reach areas (eg. around equipment, knife racks) of back kitchen area require cleaning. Please ensure staff are attending to harder to reach areas as well as general maintenance cleaning on a more frequent basis to prevent build-up and improve overall sanitation.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
9 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): 1. Products are being reheated more than once. Please ensure all foods are subject to a maximum of one cooling and reheating process. Leftover products on the hotholding line (that have previously been reheated), cannot be cooled and reheated again for use. This constitutes 2 reheats. Volume control at the hotholding line will help to reduce wastage. This is to be implemented immediately. Cook on the line has a probe thermometer and indicated that he sometimes uses it to check cooking temperatures and was able to articulate suitable temperature limits--good (I reminded that the probe needs to be cleaned and sanitized before and after use). Cook indicated that he is unaware of what other cooks do. No monitoring expectations can be determined from the inspection. Please ensure processes are in place to ensure foods are cooked to an appropriate internal temperature. This is especially pertinent for raw animal proteins. As this is a breakfast item heavy menu, I am providing the Guidelines for Safe Pooling of Eggs as reference. Foods are indicated to be reheated on the stove prior to hotholding--good. Please ensure a minimum temperature of 74°C is reached prior to hotholding. These processes will be reviewed once again during follow-up visit to ensure adequate checks and measures are being implemented.
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): 1. Volume of hotheld gravy on the prep line was exceeding rim level of hotholding unit. Product at this upper level (approx 3 inches) was measured at 43°C. Lower regions were probed at 72°C. I requested that the upper level of the product be discarded so that the product is within the hotholding functional level. Issue corrected with staff during inspection. 2. Hotheld soup at the servery area was measured at a surface temperature of 54°C. Upon probing, a temperature of 61°C was obtained. The product was stirred and staff requested to elevate temperature of hotholding setting. Staff indicated that they normally hold it at a preset level. Issue corrected with staff during inspection. 3. Mashed potato is placed on hothold in an additional insert for quality reasons (insert within an insert). Surface temperature of product measured at 45°C. Deeper internal temperature measured at 71°C. It is indicated that this mashed potato is reheated in the microwave prior to service. As discussed, insert within insert is an ineffective way of heat transfer. Use smaller portions and mix frequently. It may help to place a fitting metal lid over the outer insert rather than to cover the inner insert. It is the outer insert that is being heated so maintaining temperature within that receptacle helps to better retain the warming temperature. 4. Par-cooked bacon was observed to be placed in insert on hothold unit in open-faced manner--product measured at 26°C. While the risk is lower than other animal products, it is still necessary to store this product in a manner that is either consistent with cold storage or hotholding requirements. Product was put in cold storage at the time of visit. Ensure monitoring process is in place to ensure food safety requirements are in place for hotholding. This is to be implemented immediately and reviewed again during follow-up.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Garlic margarine spread is indicated to be made with a commercial garlic in oil product along with parsley and other herbs. This product was observed to be stored in an insert at room temperature--which was indicated to be the conventional storage. As discussed, this type of product must remain in refrigerated conditions for food safety. Should it need to be brought out to facilitate use during rush periods, bring out only portions to be used within a two hour period. 2. Two pallets of eggs were held beside the grill to facilitate use. During the time of inspection, this is volume that exceeds the need. This was previously determined to be an issue on another inspection. Ensure shell eggs are only kept out if absolutely necessary and only in amounts that can easily be served within 1-2 hours. Ensure monitoring process is in place to ensure food safety requirements are met for cold storage. This is to be implemented immediately and reviewed again during follow-up.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F1.4C- Potentially hazardous frozen food must be maintained at -18°C or colder.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The inconvenience of accessing both handwash stations (end of the back kitchen or in the front servery area) is leading to compromised handwashing. When asked about feasibility of handwashing, staff expressed difficulty at times and result in using the bucket of bleach solution for wiping cloths occasionally in an effort to clean hands. This is not a suitable method for proper hand hygiene. This is especially pertinent when food handlers have touched raw animal protein (eg. salisbury steak patties, raw shell eggs). Methods must be determined and immediately implemented to correct this issue through one or more of the following means: 1)ensuring proper handwashing at a handwashing sink is being performed , 2) providing implements to minimize or mitigate barehanded handling of raw animal protein, 3) installation of a more conveniently located handwash station. The latter consideration may be beneficial to discuss with Husky corp.
- F1.5A - Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Surface sanitizer (a quaternary ammonium product) is not being used at the right concentration for food contact surface sanitizing. All solutions utilized (at the back end and for dining tables) were at >400ppm. Manufacturer specifications indicate 28.5mL per 20L of water is needed to provide a 200ppm solution. Check with test strips (available). 2. Wiping cloth solution at the prep line has no measurable sanitizer. Ensure a 200ppm quat or bleach solution (1 tsp to 1 litre of water) is used. Change as needed to maintain sanitizer level and cleanliness. Check with test strips as needed (available). 3. Wiping cloths for dining tables are not stored in a sanitizer solution. They are indicated to be replaced per shift. Please store all wiping cloths in use in a sanitizer solution that is properly maintained. Check with test strips as needed or change routinely.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Various food items in the refrigeration units and the freezer are not covered. Please cover food items to protect from contamination. Salisbury steak patties are stored in the freezer in a shallow tray above other pre-wrapped more ready to eat items. While this is not an immediate hazard, better organization can reduce the potential for cross contamination. Review organization for storage of food. 2. A moderate amount of food is being stored on the floor in the walk-in cooler (and freezer). Foods on floor are all in buckets, however please try to minimize storage directly on the floor. Clutter is also compromising cleaning under shelving units. 3. Scoops should not be stored in the foods in bulk containers. The touch surfaces on the utensils can result in the contamination of bulk products. Store scoops in a clean location and clean after use. 4. Bulk seasoning (salt) is being held in a small pitcher on a lower level shelf. This is an exposed form of storage.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Black build-up (dust/mould/soot/oil?) is present at a moderate/high level on the roof, lights and ventilation intakes at the grill line. Power lines and sockets in the pass-through are draped with the same material. This was an issue previously marked during inspection. Clean to remove all build-up. If materials do not permit ease of cleaning (this condition cannot be determined visually but issue was expressed by the operator), discuss feasibility of replacing. Regardless of ease of cleaning, the responsibility remains with the operator to maintain a clean food handling environment. 2. Build-up is noted on fans and ceiling of walk-in cooler unit. Clean. 2. Accumulation of food debris/residue noted in cold storage units, lower level shelves, magnetic knife rack, food storage bin, walk-in unit doors, underneath shelving and equipment, in harder to reach areas and corners as well as crates. Overall improvement in cleaning is needed. 3. Weather stripping and sweeps under the door are deteriorated for some doors leading to the exterior. This can be a pest entry issue. Please repair. 4. Rug is in place in the kitchen in front of side door to the exterior. As discussed, rugs are not a sanitary material to keep in a kitchen environment. If mats are necessary, use rubber mats that can be easily cleaned and sanitized. Winter messes should be cleaned by regular mopping, not retained by rugs in the kitchen. 5. A number of lights are missing covers. Note that the fridge under terminal 2 at the servery station is not working --measured at 14°C. Ensure only shelf-stable items are kept in here. This was verified to be the case at the time of inspection. Two cups of apple cobbler? was transferred to another unit at the time of inspection.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan is not in place. Use the provided guidance documents to complete a comprehensive food safety plan.
- F3.7A - Operator must have on site a written 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 plan is not in place. Use the provided guidance documents to complete a comprehensive sanitation plan.
- 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.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
5 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): **Eggs that are being left out by the grill: discussed with chef the container should not be as full as eggs(container was full of eggs) should be turned over at least every 2 hours. Cook had mentioned that eggs are used throughout the day. I spoke to the cook about reducing the amount of eggs in this container to ensure there is proper turnover. Chef had put eggs away at time of inspection. -au juice was measured to be at 72C and gravy was measured to be at 74C, beef soup in servery area was measured to be at 71C with a probe thermometer in the hot holding wells
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): While I had to remind food handler once to wash their hands after cracking eggs, I noted that handwashing that did occur shortly afterwards involved liquid soap being rubbed on the hands for less than 15 seconds before being washed off. Proper hand washing poster was provided at time of inspection.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): -Wet wiping cloths were stored in a 50ppm bleach solution in kitchen - sanitizer solution was re-made at time of inspection(greater than 200ppm). Ensure sanitizer solution is changed once it has been visibly soiled with organics. Observed wiping cloth in sanitizer solution is used to sanitize food contact surfaces after raw burgers were on them - good. -Bleach sanitizer dispenser > 200ppm strength - good -Dishwasher rinse: greater than 50ppm strength **Meat slicer: visible meat noted on the top part of the back of the blade - meat slicer needs to be cleaned/sanitized within at least 4 hours or after use if it is not going to be used again immediately. **Small white cutting board in the front of the kitchen used for cutting bread - is deeply scarred and stained.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): **Various food items in the refrigeration units and the freezer are not covered
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): **Under equipment, in hard to reach areas, and up on the ceiling inside the kitchen: food debris was noted on the floor under/around/in hard to reach places. This can serve as potential food for pests. Ceiling has dust that can fall onto food. **Pepsi cooler in the server area: shelves are rusted and have food debris on them
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 2 - Are proper hot holding procedures followed?
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wet wiping cloths noted to be stored at room temperature. Wet wiping cloths must be stored in a sanitizer solution when not in use to kill any potential bacteria on them. Operator had these cloths moved into a bucket of sanitizer solution at time of inspection.
- 2 Observations, Low Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Raw beef burger patties in a container were placed near an open container of sliced vegetables. Discussed with operator that raw meats should be stored physically separate from vegetables. The raw beef burger patties were moved at time of inspection
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.5 - Are foods stored or displayed at proper temperatures?
- Observation(s): The broth soup was 70 °C and the cream soup was 68 °C. The mashed potato was 60 °C, the Au Jus was 60 °C . The bacon was 45 °C and the gravy was at 55 °C for less than 2 hours (these deficiencies were corrected during the inspection).
- 2 Observations, Moderate Severity of Consequences : Potentially hazardous foods must be stored or displayed at a temperature of 60°C or hotter.
- 13.5 - Are foods stored or displayed at proper temperatures?