Leisure Inn Restaurant
205 Bridge St Princeton BC V0X 1W0 · Restaurant - Food Service
9 inspections
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): At the time of inspection, various food items were seen uncovered in the coolers. Ensure all foods are adequately protected and covered from 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): At the time of inspection, the following infractions were observed: [1] Some cold holding units missing thermometers. [2] Chlorine test strips not available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): At the time of inspection, the following infractions were observed: [1] Bowls submerged inside food products. Ensure that proper scoops are used and stored in a sanitary manner that prevents cross contamination. [2] Plastic cutting boards has deep grooves. Ensure cutting boards have a smooth surface to prevent pathogen harbourage in deep grooves.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan not on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan not on site.
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - walk-in cooler evaporator unit needs a deep clean - bulk bins in back area need cleaning - lower shelf by dish pit needs replacing to a cleanable non-absorbent material
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - chest freezer by door to back area needs replacing for damaged lid - follow-up date Nov 30/23
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - food safety plan lost in flood; please update plan and have readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sanitation plan lost in flood; please update plan and have readily available for review
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - FoodSafe (or equiv.) certification needed
- 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): - walk-in cooler measured at 6C - must keep foods at 4C or colder
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - please start using food-grade containers for all direct food contact storage
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please repair floor tile in kitchen
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please make sure your food safety plan is readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please make sure your sanitation plan is readily available for review
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): - please make sure that raw foods are separated from ready-to-eat foods
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
5 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - please keep raw foods in one freezer and ready-to-eat foods in the other freezer - please keep knives in a washable holder
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - ensure all food storage containers are food grade
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): - need dispensed paper towel at all hand wash sinks
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Observed fresh garlic in oil stored at room temperature. Staff discarded product and the risk of this practice was discussed.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - Meat slicer has debris on blade.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.2 - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.5 - Is all food on the premises fit for human consumption?
- Observation(s): Any open bags of food in storage area were thrown away.
- 15.5 - Is all food on the premises fit for human consumption?
- Monitoring
0 infractions
- Monitoring
0 infractions