Knights Inn Barriere Pub
4347 Yellowhead Hwy Barriere BC V0E 1E0 · Restaurant - Food Service
12 inspections
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Biofilm/slime was noted in the interior walls of the ice machine bin Operator must purchase ice cubes from approved food stores until ice making machine and bin cleaning/sanitizing has been completed
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): soiled wiping towels/cloths were noted in a couple of areas in the pub draught beer tap being wiped with soiled yellow towel
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): F2.5A, and B Ice maker bin /compartment was observed contaminated with slime/biofilm; conveyor type glasswashing machine was not in good working order at time of inspection ( leaking/malfunctioning)- used tableware were being diverted to kitchen dishwashing machine ( low temp) for washing/sanitizing until unit is repaired. 2.5C Wiping towels/cloths ( soiled, dry) were not being maintained in sanitized condition
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): inadequate lighting over the area being used for slicing fruits (citrus) in the pub-540 lux is required ( only 127 lux was observed illumination intensity when tested 3ft from floor surface with Testo light meter).
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): incomplete- ice machine and other surfaces that are specific to the pub must be added to the sanitation plan Sanitation Plan must be supplemented by maintaining monitoring log ( dishwashers & sanitizers)
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): re-usable glass was being used for scooping ice cubes from the bucket in the bar
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator needs to have a towel dispenser for the bar hand wash station to keep disposable towels clean and dry
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan shown to EHO was for the kitchen and not the bar Hard copy (printed) copy of Writing a Sanitation Plan handout given to staff at time of Inspection
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Jessica Genier does not hold a valid FS Cert
- F3.6A Operator must have 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.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher is not dispensing sanitizing solution during rinse cycle
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Karlah RUSTAD is not a holder of a valid FS1 Certificate. New kitchen cook Rajni also states she doesn't hold a valid FS1 cert; Jessica ( server in restaurant) is not a holder of a valid FS1 cert.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Opened jar of pickled asparagus must be kept under refrigeration (CDI- product was moved from ambient temp storage to the cooler /mechanically refrigerated env't)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Re-usable cloth towel was being used to dry hands after washing them
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Bar coolers must have accurate reading thermometers ( 2 units in addition to the walk in cooler)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): see note under F1.5 above
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator must be physically present in the premises if employee (bartender) on shift is not a holder of a valid FS Cert.
- F3.6A Operator must have 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice cube scoop doesn't have a handle ( scoop handle broke and staff are using beverage container/plastic vessel)- bare hand contamination can occur every time the container is used for scooping ice for consumption
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Darby, Cheryl, and Jessica must take FS1 or equivalent ( as they work alone during their shifts)
- F3.6A Operator must have 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.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Operator to ensure pickled eggs are kept refrigerated at all times
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no chlorine test papers onsite
- 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): ceiling in walk in cooler needs to be cleaned ( mildew growth) broken floor tile in front of walk in cooler door needs to be 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel and no paper towel dispenser by hand wash station
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit to Operate is not posted in the premises
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE Registry Check for Kulwinder Singh
- F3.6A Operator must have 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Ice for consumption to be protected from contamination and kept separate from ice that is used for maintaining cold temp of cooling plate and for storage of pre-packed drinks ( ice for consumption needs to be stored in a food grade container with a lid)
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Tracy GIBBON says she has a valid FOODSAFE certificate ( certificate was not produced at time of Inspection) EHO did a search in the FOODSAFE Registry and it came back with zero result for "Tracy GIBBON"; search for male "Kulwinder Singh" (Operator) in the Registry showed certificate expired on July 29, 2018 for 4/5 Kulwinder Singhs listed in Registry.
- F3.6A Operator must have 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.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): mechanical glasswashing machine is not dispensing adequate concentration of chlorine sanitizer- EHO tested with test paper and test result showed 0ppm
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): EHO observed opened jar of pickled asparagus being stored on the counter adjacent to hand sink
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7B - Operator must maintain a 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?
- 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.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser is empty at time of inspection
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- 1 Observation, 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): Cutting board and knife ( for citrus) should be stored in a sanitized storage shelf-not behind the tap of handwash station where it is subject to splashing contamination
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Monitoring
1 infraction
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): operator needs to inform staff of Sanitation Plan and ensure staff understand and follow sanitation plan-containers for storing wiping cloth must containing sanitizing solution ( don't add detergent to sanitizing solution)
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?