Kokanee Inn Pub
123 9th Ave S Creston BC V0B 1G3 · Restaurant - Food Service
14 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Hot holding unit containing gravy and soup was holding food products at 56 degrees Celsius at the time of the inspection. Food in hot holding units should be able to maintain a minimum of 60 degrees Celsius at all times. The hot holding unit is new, and this is the second day the facility has used it. Employee on site confirmed that the items would be rapidly reheated and the unit would be turned up so that 60 degrees Celsius would be maintained. Corrected during the inspection.
- 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): Bar area is using reusable wiping cloths for wiping food contact surfaces. Damp wiping cloths may harbor bacteria and lead to pathogen growth. It is recommended to either use single use paper towel to wipe food contact surfaces, or submerge reusable wiping cloths in a bucket containing the sanitizer to prevent pathogen growth.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Teriyaki sauce and other sauces labelled as 'refrigerate after opening' were opened and stored at ambient temperature 2. Hot holding of gravy and soup was adequate (>60C)
- 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): Barley was observed to be cooling in a bucket on prep counter. The operator stated that it had been cooling for approx. 1 hour and the temperature was measured as 69C by probe thermometer. Potentially hazardous food must be cooled using appropriate equipment (i.e. shallow pans or cooling wand) to achieve required time/temperature controls.
- 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.
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Basement ice machine requires interior cleaning to remove bacterial/fungal growth and protect ice from possible contamination. 2. Basement ice machine Scoop was stored on an unsanitary surface and not protected from contamination. The ice scoop must be sanitized and stored in a sanitary food-safe container. 3. Bar ice well Scoop was stored in the ice well. The ice scoop must be kept separately from ice in a sanitary food-safe container to prevent cross-contamination. 4. Two buckets of bar service ice were observed to be uncovered in the walk-in bar cooler. Ice is a ready-to-eat food and must be protected from possible contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility using QUAT based sanitizer for sanitizing food contact surfaces. Although sanitizer was measured at the proper concentration, no test strips were available on site to verify concentration has been met.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): glass sanitizer 0 ppm must be 50-100ppm CL or 200ppm Quat
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Ceiling in kitchen requires repair.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand wash sign required in the kitchen.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Daily charting of temperatures are required.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperatures are not recorded on a daily basis.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Cover for lights are required.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Still working on food safety plan.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Glass washer provided 0 chlorine when first tested. It was observed that the bottle of sanitizer was near empty. The bottle of chlorine was changed and primed at the time of inspection. Eventually 50ppm of chlorine was provided. Note: - Ensure to change the bottle of sanitizer when it is running low. Also as indicated previously, concentration of chlorine should be tested frequently with chemical test strips to verify that adequate amount of sanitizer is used to properly sanitize the glasses. - High temperature dishwasher final rinse temperature was measured at ~80C (at the dish) - good. The final rinse temperature at the manifold (measurement on the dial) was observed at 190F/88C - good. - Bottle of Quats sanitizer (in the kitchen) measured at 200ppm. Please ensure the bar area is also provided with bottle of Quats sanitizer at adequate concentration.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
0 infractions
- Monitoring
0 infractions