Leland Hotel
96 4 Ave SW Nakusp BC V0G 1R0 · Restaurant - Food Service
7 inspections
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4 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): F2.3G Chemical test strips required to verify the concentration of chlorine sanitizer used for the glass washer. Please obtain chlorine chemical test strips. F2.3H Ice scoop was being stored outside of the ice machine which is good, but was being stored on top of a cribbage board. Please store ice scoop in a bucket with a lid and run bucket and scoop through the dishwasher daily. Mechanical low temperature glass washer measured to be 100 ppm chlorine at the time of inspection - could be lowered to 50 ppm in the glass washer.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): F3.4L Daylight is visible under the double front doors (closest to the bar). Please install a door sweep/weather stripping to prevent the entry of pests.
- F3.4L - The premises must be protected against entry of pests.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.7A-F Operator to confirm food safety plan is always available onsite and kept in a location staff are aware of and able to access.
- 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?
- Observation(s): F3.8A-C Operator to confirm sanitation plan is available onsite and kept in a location staff are aware of and able to access.
- 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
7 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 4.1 Dairy products, opened juices and cut garnishes were measured to be 6-8 °C. Please adjust cooler to be colder. Please monitor cooler to ensure a temperature of 4 °C or colder is maintained at all times. 4.2 Accurate NSF certified thermometer required for all cold holding equipment. Outdoor thermometers are not appropriate for monitoring temperature of potentially hazardous foods. Monitor and record temperatures daily on logs. It is good practice to monitor temperatures: at opening, after any rush periods (breakfast, lunch, dinner) and at closing. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
- 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): 8.2 Mechanical glasswasher was measured to be 10 ppm chlorine at the time of inspection. Please call for service to ensure glasswasher is dispensing the required 50 ppm chlorine at all times. In the interim please the kitchen mechanical dishwasher to wash and sanitize the equipment, utensils and food contact surfaces. Chlorine test strips are available for verifying sanitizer concentration. Please ensure staff are checking daily to ensure glasswasher is dispensing the required 50 ppm chlorine.
- 8.2 - Mechanical glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 9.4 Spider blaster product was being stored on the counter by the mechanical glasswasher. Product was moved to a cabinet at the time of inspection to prevent contamination of foods, etc.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 14.12 Front doors were open at the time of inspection. Please keep doors closed to prevent the entry of pests. Doors were closed at the time of inspection. Thank you for closing the doors. Issue Resolved. 14.12 Daylight is visible under the double front doors. Please install a door sweep/weather stripping to prevent the entry of pests.
- 14.12 - The premises must be protected against entry of pests.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): 15.3 Handwashing station must be supplied with paper towel for drying hands. More paper towel was supplied at the time of inspection. Issue resolved. Provided handwashing signage at the time of inspection. Signage was posted.
- 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): 17 Please ensure your food safety plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Refer to the document Writing a Food Safety Plan page 10 for the No cook food safety plan template. Please add your menu items e.g. dairy, opened juices, cut/opened garnishes, etc. and submit for review and approval. Note: There are some template temperature logs in the back of the document “Writing a Food Safety Plan”.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 18 Please ensure your sanitation plan is onsite and available for staff to review. This is a working document and should be available and updated as required. Please refer to the document Writing a Sanitation Plan and submit pages 3-4 for review and approval.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions