Kicking Horse Mountain Resort Daylodge
1559 Kicking Horse Trail Golden BC V0A 1H0 · Restaurant - Food Service
12 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 2 soups in hot-holding units measured at less than 60˚C. Inadequate hot-holding can increase the time that food is spent within the danger zone temperatures (4˚C - 60˚C), allowing pathogens to grow rapidly within the food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test Strips for Chlorine and Quats were not available. Test strips help to ensure that sanitizer concentrations are monitored and maintained at appropriate concentrations.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats Surface sanitizer in spray bottle measured at less than 200ppm. The acceptable range is 200-400ppm quats. Inadequate sanitizer concentrations do not provide effective reduction of microbial levels of contamination on food contact surfaces.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plans were not available on-site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plans were not available on-site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Upon inspection, it was noted that facility did not have sanitizer test strips.
- 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 line cooler cutting board was visibly soiled and had not been cleaned in some time. Board also had numerous deep contusions making proper cleaning and sanitation difficult.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot foods in the self service area were being held below 60°C for less than 2 hours. All potentially hazardous foods must be stored above 60°C to prevent the growth of pathogens.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): ***Recurring infraction for the facility*** Rodent droppings observed in the downstairs dry storage room. No food contamination was observed. Complete the following corrective actions in the dry storage area as discussed with the head chef: 1. Have shelving at least 15cm (6 inches) off the ground. 2. Ensure all pest entry points are adequately sealed. 3. Add daily sweeping and tidying of food debris in the dry storage area to your sanitation plan. 4. Thoroughly clean and sanitize the floor where droppings were observed. 5. Place all food products with plastic and/or paper packaging into containers with tight-fitting lids.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floors, walls, underneath deep fryer and stoves were observed with heavy food debris. This is an attractant and harbourage area for pests. Ensure the floors are properly cleaned and sanitized as discussed with the head chef.
- 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
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep cooler is measured at 10 degrees C.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Rodent droppings observed downstairs in the dry storage room.
- 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): There is no sanitizing residual in the dishwasher; chlorine sanitizing bucket is empty.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- 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): Low temperature dishwasher measured 0ppm chlorine at the time of the inspection. A sanitizer, at the recommended concentrations, must be used to ensure equipment, utensils and tools achieve adequate pathogen reduction. Ensure the dishwasher is functioning as intended with the minimum concentration of 50ppm chlorine.
- 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): The meat slicer was observed to have food debris build up; however, the head chef stated that the meat slicer was no longer being used. If this is the case, please wash, rinse, and sanitize the meat slicer and store it in a location away from food preparation operations.
- 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
4 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Soups, stews and cooked meats, behind the counter, were being hot held at ~56°C for less than 2 hours on the hot holding unit. Potentially hazardous foods must be stored at 60°C or hotter to prevent the growth of pathogens. The hot holding unit's temperature was increased at the time of inspection and temperatures of the food were later measured at >60°C.
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUAT sanitizing solution, at the server's station, was measured at 50ppm. The minimum concentration for QUAT is ~200ppm (Recommended 200-250ppm) for adequate sanitizing. Ensure that the QUAT solution is changed every 2 hours and maintained at 200-250ppm at all times.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing stations in the kitchen and in the service station had no liquid soap in a dispenser, and no paper towel. Handwashing stations must be supplied with liquid soap in a dispenser and single-use paper towel. Re-fill liquid soap and paper towel dispensers by the follow-up inspection date.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperatures are not being recorded for coolers and freezers. This ensures that all potentially hazardous foods are stored at ≤4°C and ≤-18°C, thus helping prevent foodborne illness. Temperature log templates have been sent to the operator.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.3 - Are food contact surfaces properly cleaned and sanitized?
- Observation(s): Ice scoop was noted to be on counter behind the cash register. The scoop was removed to be sanitized and stored in a sanitizable container.
- Utensils and food contact surfaces must be washed and sanitized in a manner that removes contamination.
- 17.1 - Do processes match the written food safety plan
- Observation(s): Two large trays of chicken at 1C thawing at room temperature beside the cook line. This does not match the Food Safety Plan. Chicken was cooked during inspection.
- Other Food Handling processes must match the food safety plan.
- 13.3 - Are food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions