Log Barn 1912 - Food Store
4782 Hwy 97A Armstrong BC V0E 1B8 · Restaurant - Food Service
8 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - front display cooler at 15C and contained perishable meats and dairy
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): The owners have been making pies and other baked goods in an unapproved facility.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): As per opening comments, the current food permit needs to be updated to include all of the food items previously served from the food truck and the bakery needs to obtain health approval.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): - back patio has a grill, fridge and cart for cooking and serving perogies and hot dogs - deli area (unchanged) has a 2 compartment sink, hand sink, and a domestic stove - bakery has been added (or put back into operation) There is no commercial exhaust canopy which would be required for grilling and deep frying indoors.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): This will need to be updated for the food store and deli.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - front display cooler (cheese, meat and dip) was at 10C and must be reduced to below 4C
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Potable water is a requirement for any food handling or food services. This water system is not being properly operated, please see water system inspection report for additional particulars. This must be attended to PRIOR to opening next season.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B - Corrected during inspection: Sausage display cooler measured 11°C at the time of inspection, temperature records from earlier that day indicated that appropriate cold holding temperatures were being maintained. Corrective action: All potentially hazardous foods must be stored and displayed at ≤4°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B - Back door and side door near food preparation area are left open. This allows for pest entry. (Note this is an open concept facility with the front entrance open to outdoors, but efforts must be made to protect the food preparation area form pests) Corrective action: Install screens if doors are to be kept open, keep doors closed at all times to prevent pest entry F2.2C - Many flies noted at the time of inspection, some fly traps installed. Mouse droppings noted in various locations (behind coffee counter, beside garbage can, beside candy display). Corrective action: Hire a qualified pest control company to assess appropriate control measures
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): F3.2A - Additional food service has been moved to a mobile unit outside of the facility. Mobile has not been approved by a health officer for food service and is not a permitted facility. Corrective action: Submit an application for approval for the mobile unit. The mobile unit must comply with the Mobile Food Premises Guidelines.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3 - No Food Safety Plan available Corrective action: Develop a current food safety plan Note: Mobile unit will also require a Food Safety Plan
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Observed sausages stored in ice-machine. Ice contaminated. Employee stated ice not used for consumption, but for patrons to-go coolers. Corrective Action: Food products must not be stored in ice machine. Store sausages in other coolers/freezers on premises. Contaminated ice must be emptied, ice machine must be cleaned and sanitized. Ice considered Ready-to-eat food and must be protected from contamination.
- 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 sanitizer test strips available onsite. Corrective Action: Obtain test strips appropriate for sanitizer solution. Chlorine bleach sanitizer solution (5ml of chlorine bleach to 1L of water, unless otherwise directed by manufacturer) must be at 200 ppm. Test or change sanitizer solution every 2 hours to ensure at proper concentration of chlorine bleach (200 ppm).
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed large pile of carboard boxes in outside dry storage area. Potential harbouring area of pests. Corrective Action: Clean and organize carboard area to ensure no pest harbourage. Monitor for pests. Back door open, no screen. Potential entry point of pests to cooking areas. Corrective Action: Close back door to ensure no pest entry. Monitor for pests.
- 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): Bleach sanitizer bottle measured at 0 ppm. Has not been changed in 2 weeks. Corrective Action: Chlorine bleach sanitizer solution must be at 200 ppm (5 ml of chlorine bleach solution to 1 L of water, unless otherwise directed by manufacturer). Test or change sanitizer solution every 2 hours to ensure sanitizer solution at proper concentration (200 ppm).
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Cheese cooler measuring ≥4°C. Cooler turned down. Continue to monitor and place the in unit thermometer in the warmest area where food is located (top and close to the front). 2. BBQ sauce, honey mustard and hot sauces have small containers out for sampling. These foods must be kept refrigerated after opening. Please do a log to ensure they are discarded every 2 hours.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Well supplying facility has high levels (above MAC) of arsenic which needs to have treatment. Well is also GARP (groundwater at risk of containing pathogens) and must have treatment installed. Facility currently using bottled water for slush machine and the machine is being cleaned and sanitized by the manufacturer. Ensure staff are using hand sanitizer after washing hands or wash hands with bottled water. Please note that boiling the water will not make it safe as the arsenic will become more concentrated. Ensure a Do Not Consume notice is posted at all taps the public has access to.
- F1.4B Water supplied to the facility must be potable.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): 1. Chocolate covered strawberries were made in a staff members home kitchen and were for sale - these were removed All food must be made in an approved kitchen. 2. Facility is doing food prep for multiple items (cutting pies, cutting cheese samples, cutting brownies, serving hard ice cream). No food prep is to occur until an approved water system is in place. Only pre-packaged (from the supplier) foods may be served.
- F1.6A All foods on the premises must be from an approved source.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Facility has a valid permit, however, due to the non-potable water no food prep is to occur until an approved water system is in place.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Small containers of samples (salsa, jams, hot sauce - all indicating keep refrigerated after opening) were out at room temperature. If the container says to keep refrigerated after opening then the maximum time allowed at room temperature is 2 hours, the foods must be discarded at that time. This needs to be time tracked to staff know when to discard the food. 2. Creamers kept out at room temperature. Creamers need to be kept at ≤4°C - consider using ice pack in the container to keep them cool. Alternatively ensure only small portions are taken out of the cooler and re-stock often. If these are out for 2 hours they should be discarded. 3. Ice cream scoops are being kept in warm (33.2°C) water when not in use. As previously agreed to, scoops are to be kept in a container in the freezer when not in use or use one of the other methods shown on the attached Alternatives to Dipper Wells. No temperature logs. Monitor and record the temperature of all coolers at least 2x/day. Cooler temperatures acceptable.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Well supplying facility has high levels (above MAC) of arsenic which needs to have treatment. Well is also GARP (groundwater at risk of containing pathogens) and must have treatment installed. Facility currently using bottled water for minimal food prep, dishwashing and handwashing. Please note that boiling the water will not make it safe as the arsenic will become more concentrated. Treatment must be in place prior to opening the facility next season.
- F1.4B Water supplied to the facility must be potable.
- F1.7 Are foods protected from contamination?
- Observation(s): Samples of jerky and pretzels were in a bowl. There were no tongs for serving, customers were supposed to reach in and grab a sample with their bare hands. This is not sanitary. Must have tongs for serving, place samples in single use, disposable containers for customers or have staff handing out samples.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Many flies seen in dishwashing/food prep area. The backdoor was open. Doors must remain closed or a tight fitting screen must be installed to prevent the entry of pests. Consider using a light fly trap or other device in this area.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishes not being sanitized properly. To sanitize, fully submerse the dishes is a 200ppm (1 tbsp bleach to 1 gallon water) bleach solution for a minimum of 2 minutes and then air dry. Bleach sanitizer in spray bottle too strong. Use 1tsp bleach to 1L of water
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Previously agreed to use portable handwash sinks that could supply hot water. The reservoir is to be filled with bottled water. Currently a large jug of bottled water is being used but it can not provide hot water. Please continue to use the portable hand wash sink so warm water can be used. Liquid soap and single use paper towel available.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?