Island Restaurant
101-Gould's Island 10th Ave Golden BC V0A 1H0 · Restaurant - Food Service
13 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed some food items within the walk-in cooler being left uncovered. Food items must be stored covered with lids or saran wrap to protect from contamination. As the walk-in cooler fan was also observed to have debris, uncovered food items are at a higher risk of contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips were available to measure the concentration for QUATS surface sanitizer. Test strips ensure that surface sanitizer concentrations can be adequately monitored and maintained within the range of 200-400ppm.
- 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): Observed the build-up of debris on the fans within the walk-in cooler. This build-up can lead to an increased risk of food contamination.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 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 main cutting board had many deep contusions from repeated use, making cleaning and sanitation more difficult.
- 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 exit door in kitchen was left open during operation, presenting a possible entry route for pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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): 1) Upon inspection, it was noted that the kitchen vents in the ceiling were very dirty, creating the possibility for debris to fall and contaminate food. 2)Upon inspection it was noted that staff were hanging their outside clothing on the clean dish storage rack, creating the risk of contaminating clean dishes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): The screened back door was observed propped open during the inspection. Ensure back door is closed at all times unless in use for delivery and/or entry/exit to prevent the entry of pests.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): ***Re-occurring infraction*** High temperature dishwasher was not able to reach 72°C internally (i.e. at the dish) after several cycles. Manifold temperature was also observed to be well under 82°C. Repair/replace dishwasher so that it can reach a minimum of 72°C internally (82°C at the manifold)
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Raw meat was stored above ready-to-eat foods in the walk-in cooler. Raw meats must always be stored below ready-to-eat foods to avoid cross contamination.
- F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was not able to reach 72°C internally (i.e. at the dish) after 5 cycles. Manifold temperature was also observed to be well under 82°C. Repair/replace dishwasher so that it can reach a minimum of 72°C internally (82°C at the manifold).
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Raw meat was stored above, and next to cooked meat in the walk-in cooler. This creates a potential for cross contamination as meat juices can drip and transfer onto the ready-to-eat foods served to the public. Ensure raw foods, especially meat, are stored below cooked and ready-to-eat foods to avoid cross contamination.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Observed frozen soup being defrosted at ambient temperature for less than 1/2 hour CDI: Sous chef moved soup to a running cold water bath. 2) Measured the temperature of food above ice fill line (ie: bacon, sliced tomatoes, mushrooms) at 9-11C in the breakfast cooler. Cooler was filled with ice and the items were placed in inserts. The inserts were submerged into the ice, but the food fill lines were above the ice. Sous chef stated that the items were stored in the walk-in cooler overnight and were placed in the breakfast cooler at approximately 9AM that day Reduce fill levels of inserts and to ensure that the ice level was above the food fill line. 3) Did not observe any internal thermometers for the fruit fridge or coco cola fridge. Provide internal thermometers for all refrigeration equipment in the premises to ensure that they maintain temperatures at or below 4C.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Observed a build up of food debris in the hard-to-reach areas of the meat slicer. Fully clean and sanitize the meat slicer at least every 2 hours when in use (or as needed). 2) Observed a build-up of dust and debris on the fan cover in the walk-in cooler. Regularly clean and sanitize the fan cover to prevent dust and other debris from contaminating foods.
- 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): Observed foods (ie: fish, fruits) being stored directly on the floor. All foods must be stored at a minimum of 6 inches off the floor to prevent contamination and to aid in ease of cleaning. CDI: Sous chef moved the items to appropriate shelving at least 6 inches off the floor.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
- Observation(s): At time of inspection back screen door was not closed properly. This could lead to entry of pests. Ensure this door is properly closed at all times.
- The premises must be protected against the entry of pests.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): In walk in cooler, raw meats being stored above desert items and rice. In prep cooler raw meats being stored above peanut sauce. This is a repeat violation. All raw meats must be stored below ready to eat foods. Scoops were being kept in the dry bin container. Ensure scoops are stored outside the bins to prevent accidental cross contamination.
- 1 Observation, High Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
- 1 Observation, High Severity of Consequences : Food must be protected from contamination in storage areas.
- 1 Observation, High Severity of Consequences : Food must be protected from contamination in prep areas.
- 14.5 - Is the premises free from pests, harbourage areas and protected against pest entry?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.6 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): This facility uses QUAT sanitizer. A 150-200 ppm QUAT solution was prepared in a plastic container. Wiping clothes will be stored in this solution between uses.
- 14.1 - Are food display units maintaining proper food temperatures?
- Observation(s): Soup in a hot holding unit was measured to be 56C. The soup was reheated to 74C before being returned to the hot holding unit. The temperature will be monitored.
- Potentially hazardous foods must be held or displayed at a temperature of 60°C or hotter.
- 13.6 - Are wiping cloths maintained and stored in a sanitary manner?