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Kimberley Alpine Resort Slopeside Cafeteria

301 North Star Blvd Kimberley BC V1A 2Y5 · Restaurant - Food Service

11 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): One of the food contact sanitizer bottles was below acceptable concentration at the time of inspection. Contents of bottle were discarded. Discussed with operator putting in place a procedure for regularly changing out all food contact sanitizer bottle contents.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): 1. Potentially hazardous foods including tuna, ham, dairy in the sandwich cooler were observed at 11 C. PHFs were discarded by operator and non-PHFs were moved around as they were in front of the fan. Operator indicated they will monitor equipment to ensure it goes back down below 4 C before placing PHFs in it again. 2. A large bucket of cheese curds were observed at room temperature that required refrigeration. Employee indicated that they keep packages out of the cooler during rush periods. It was discussed that only what you need for 1 hour can remain at room temperature during a rush, otherwise these items must be stored in a refrigerator. 2. Gravy was measured at 50 C. Operator indicated gravy will be reheated to 74 C and the temperature was increased on the crock pot to ensure it can maintain 60 C or higher. Note: Temperature logs were also not being utilized consistently by staff. Daily temperature logging of equipment is required.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
  4. Monitoring

    0 infractions

  5. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food Safety Plan was not available. A Food Safety Plan must available on site to address the use of time as a control in place. It must include food handling process for potentially hazardous foods (PHFs), critical control points, critical limits, and the actions to be taken if critical limits are not adhered to.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation Plan was not available. A Sanitation Plan must be available on site to provide reasonable assurance that the food premises is being cleaned and sanitized effectively and consistently.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  6. Monitoring

    0 infractions

  7. Monitoring

    0 infractions

  8. Monitoring

    0 infractions

  9. Monitoring

    3 infractions

    • 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
      • Observation(s): There was no sanitizing solution available on site. Food contact surfaces must be sanitized regularly and after each use. Bottles of sanitizer were obtained at the time of inspection.
    • 14.2 - Are the premises maintained in sanitary conditions?
      • Observation(s): General cleanliness satisfactory. Refer to 13.2 regarding availability of sanitizer.
    • 14.8 - Are tables and counters being maintained in a sanitary manner?
      • Observation(s): Refer to 13.2
  10. Monitoring

    0 infractions

  11. Monitoring

    0 infractions