Lion's Head Pub Smoke and Brew
2629 Broadwater Rd Robson BC V0G 1X0 · Restaurant - Food Service
16 inspections
- 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): One bottle of sanitizer had 0ppm QUATs in it.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Some mouse feces and food debris around the perimeter of the entire kitchen (under shelves, behind equipment) noted. 2. Potential pest entry points observed (holes in ceiling and behind ice machine near walk-in freezer). Traps were present throughout the facility with no observed contaminated food.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food debris on floor around perimeter of kitchen (under shelves & behind equipment).
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Ice machine diffuser had mould on it.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Wall behind back food prep area in kitchen had food debris on it. This is a repeat deficiency.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen requires deep cleaning on floors, walls and equipment.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Meat was being warmed in hot holding unit at 35C.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Previously cooked meat was not being reheated to 74C before being placed in hot holding unit.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Flies in the kitchen and bar area.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen requires deep cleaning on floors, walls and equipment.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Inside of ice machine near back door has visible signs of mould growth. Please clean and sanitize this machine as soon as possible and routinely establish this cleaning as a part of your cleaning schedule. Please have this done by the next inspection.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Boiler/ heater room in kitchen is cluttered + unsanitary and may contribute to pest harbourage. Please remove all cardboard, clean, organize and maintain area and keep it free of refuse at all times. Please include cleaning and organizing of this area as a part of your cleaning schedule. Wall between boiler/ heater room and dishwashing area is damaged, exposing plumbing and requires repair. Please repair this area to prevent potential pest mobility. Back receiving door require new door seals to prevent pest entry.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizers were mixed above recommended levels of 200 ppm and may contribute to chemical contamination on food and food contact surfaces. Please use quat test strips to verify concentrations.
- 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): GENERAL CLEANING: Area under fryers and stove are caked in oil and old food debris. These areas must be cleaned on a routine basis and added to your cleaning schedule. CONSTRUCTION/ RENOVATIONS: Wall behind chest freezer near staff bathroom is in disrepair. Upon repair, it is strongly recommended to install abrasion resistant material like puck board or stainless steel to prevent future damage. Wall behind dishwasher area is in disrepair. Plumbing and gyprock is exposed. All water damaged gyprock must be removed and replaced. Please ensure that area is repaired, covered up and resistant to incoming moisture. Flooring in the kitchen and dried storage area is in disrepair. Dried storage area flooring requires deep cleaning and concrete sealing to make area easy to clean and sanitize. Kitchen flooring has vinyl pieces missing, trapping dirt and grime, and making it hard to clean and sanitize. **1 month will be given to come up with a PLAN for CONSTRUCTIONS/ RENOVATIONS. Please provide this office with a concise time-line for when the above items will be addressed (email or verbally) by the next follow-up inspection** Please have this finalized by Nov 13th 2019.
- 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): Hand wash station was obstructed at the time of inspection and does not contribute to staff hand hygiene. Please decide on a suitable solution to address this issue as having accessibility to a hand sink is a requirement for operation. Obstruction was removed upon inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- 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): One food item in hot holding pans was reading temperature below 60 °C. The temperature was manually increased by the operator during the inspection. Operator is to ensure that the food in hot holding pans is held at min 60 °C. Use thermometer to monitor hot holding temperature throughout the day.
- F1.7 Are foods protected from contamination?
- Observation(s): * Observed a few food items being uncovered during storage in walk in cooler. Operator needs to ensure all food is covered to avoid the risk of cross-contamination. Food was covered during inspection. * Observed ice-scoops stored inside the ice in the bar area. Ice-scoop was removed and placed into a holding container nearby. * Observed some food items to be stored on the floor. Corrected during inspection. Please ensue all food is stored at least 15 cm off the floor to facilitate easy cleaning.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips are required to monitor proper sanitizer concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer was observed to be much higher than 200 ppm, which indicates the possibility of chemical contamination of food. Please ensure your Quat sanitizer is at 200 ppm. Test strips must be used to determine the correct sanitizer levels. Until test strips are obtained, follow manufacturer instructions for mixing.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Observed two plastic containers with frozen raw chicken to be left of the floor and at room temperature for thawing. Food should never be stored on the floor and left thawing at room temperature. Chicken was determined to be safe and was placed in the walk-in-cooler immediately. These are approved and safe methods for thawing: 1 ) In a refrigerator at 4 °C. 2) In a sink of cold running water (sink must be large enough). 3) As a part of the continuous cooking process (cooked from frozen). 4) In the microwave (can only be used if the food will be moved immediately to another cooking source and isn't effective for large items).
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): * Observed a gap between the back door and floor that needs to be sealed. * Observed a few areas in the kitchen that require a thorough cleaning - freezer doors and door handles have some filth accumulation. Please also address the hard to reach areas underneath the hot holding unit and under the stove as these areas appeared to have a substantial build-up of food debris. A build-up of food debris may pose as a pest attractant and safety hazard.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed a fly issue in the kitchen and dry storage area even though fly strips are used. Please ensure pest issue is being controlled.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed wiping cloths in the kitchen sitting on the counters. Wiping cloths that are not stored in sanitizer solution between uses are a breeding ground for bacteria. Cloths used for wiping down counters in the kitchen must be left in a sanitizer solution between uses or only used once with a sanitizer spray before laundering.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed some mouse droppings and accumulation of clutter in the dry storage area and accumulation of food debris under cooking equipment (under the grill and dryer). Please address this issue as it poses as a point of contamination of food and pest attractant.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station at the front bar counter was not adequately equipped with soap and paper towel. Please ensure handwashing station is fully equipped to facilitate adequate handwashing by bar staff and servers.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Duct tape on the inner walk-in-cooler handle acts as a sponge for filth and bacteria. This material cannot be maintained in a sanitary state and must be replaced with an appropriate handle. It was noted also that equipment handles, door handles and other intermediary (fomite) surfaces, which may be a source of cross contamination, need more regular and/or thorough cleansing to remove grease and soiling.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Rubbermaid totes are used for storage of sausage and other foods. These cannot be sanitized properly and may cause cross contamination. Additionally the plastic is soft and may shed or leach plastic or chemicals into food. Use food grade plastics only.,
- 14.6 - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions