Loaf Italian Restaurant
641 2 Ave Fernie BC V0B 1M0 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. The line cooler containing cooked pasta and sauces was measuring at 14 C. Food products were verified to be 12 - 14 C. An employee immediately worked to reduce the temperature of the line cooler and potentially hazardous food products were moved to a cooler at 4 C or lower. As discussed, the operator is to monitor and confirm the line cooler is at 4 C or lower consistently and inform EHO of actions taken. If the line cooler is not working properly, a repair company will need to be called. 2. Pesto in a small container was being stored at room temperature. Employee moved the item at time of inspection into an ice bath as required.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Debris was noted on the kitchen ceiling and throughout the walk in cooler. Cleaning and sanitation of hard to reach areas is required. Please come up with a timeline for when these areas can be deep cleaned and inform the EHO.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Outstanding infraction: Hot water tap in the prep area adjacent to the dishwashing area is not functional. There are 4 other sinks in the facility. 3 of the 4 sinks have been equipped with soap and paper towel to encourage handwashing.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer missing from cooler in the area near the dishwasher. As discussed, having a designated place for the thermometers in each piece of equipment is recommended. Staff should be trained on locations of thermometers.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Outstanding infraction: Hot water tap in the prep area adjacent to the dishwashing area is not functional. There are 4 other sinks in the facility. 3 of the 4 sinks have been equipped with soap and paper towel to encourage handwashing.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): On the cook line, the following was observed; cooked mushrooms at 22 C, large container of tomato sauce at 25 C, pesto at 21 C. Salad dressings were observed at 14 - 16 C. Upon discussion it was learned that these items were made approximately 3 - 4 hours earlier and were not be stored at 4 C or lower. As discussed, all potentially hazardous foods must be stored at 4 C or lower. This includes the observed items and any other item that requires refrigeration. Items were removed from service as necessary. Moving forward, these products must be stored at or below 4 C, either in a refrigerator or short term during meal service in an ice bath.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): In the walk in cooler and the prep cooler in the kitchen behind the line, raw meats were observed stored above ready to eat food products such as cooked lasagna, polenta and mashed potatoes.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometers were available on site for refrigerators and freezers other than a few units with digital displays that were inaccurate. All units must be equipped with thermometers. Further to this, temperature logs must be used on a daily basis.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Front of house staff are not using sanitizer as required for food contact surfaces (only soapy water was being used). As discussed, 200 ppm QUATs or 100 ppm chlorine can be used as a sanitizer as is occurring in other parts of the facility.
- 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): Outstanding infraction: Hot water tap in the prep area adjacent to the dishwashing area is not functional. There are 4 other sinks in the facility. 3 of the 4 sinks have been equipped with soap and paper towel to encourage handwashing.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Hot water tap on kitchen hand sink broke again. Operator has added paper towel and liquid soap to a nearby ware washing sink while awaiting repairs of sink tap. Other handwashing sinks available on site.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Sneeze guards for salad bar must be installed. Salad bar not in operation until the sneeze guards are installed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?