Long John's Pub
139 Main St Silver Star Mountain BC V1B 3M1 · Restaurant - Food Service
14 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): QUATs sanitizer in spray bottles tested below 200 ppm. QUATs sanitizer being dispensed at 200 ppm from the dispenser. Corrective Action: Ensure all sanitizer spray bottles are re-filled at the start of every shift.
- 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
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B. Rice left on counter at room temperature. Corrective Action: Foods must be stored at a temperature of 4°C (40°F) or colder. Only have out what will be used within 2 hours before placing back in cooler. If left out for more than 4 hours, products must be thrown away. If using ice bath, change ice every 2 hours and again, only have out what you will used within 2 hours. Ensure temperature logs for all cooling equipment and hot holding equipment is taken twice daily.
- 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): F2.2A. Cardboard and takeout container build up in storage area and around water heater. Potential harbourage of pests. Potential fire hazard when in close proximity to heater. Corrective Action: Organize and dispose of cardboard in a timely manner. Organize storage room to ensure no potential pest harbourage. F2.2B. Back door open. Corrective Action: Install screen to back door or close door to protect entry of 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A. Food stored on floor (cans and items in walk-in). Corrective Action: Food products must be stored off the floor and in a manner which does not hinder the food product. F2.5B. General sanitation. Corrective Action: Facility in need of general cleaning. Back storage area must be organized. Ensure to clean around handles and hard to reach places. F2.5C. Wiping cloth storage insufficient. Corrective Action: Fill buckets with sanitizer. Store and submerge surface wiping cloths in sanitizer for at least 30 seconds between tasks. Test or change sanitizer at least every 2 hours or when visibly dirty to ensure proper concentration (ppm). Store wiping cloths in this manner for the front of house and kitchen surface wiping cloths.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- 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): Sandwiches were being stored in a tray on the floor beside the grill at room temperature. All food items as such must be stored in the cooler or above 60C and not directly on the floor. All ingredients and food items are from approved sources.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding temps must be monitored and documented in daily operations log. The quats dispenser , dishwasher and glass washer sanitizer concentrations are required to be monitored and documented in daily operations log.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Bleach test strips were expired and as well were used to test quats sanitizers which is the incorrect item to use for quats testing. Ensure that test strips for both quats and bleach are preset and are not expired. NOTE : very good daily logs are maintained re cooler and hot holding temps as well the quats dispenser and dishwasher sanitizer are monitored and documented daily.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): All coolers require NSF certified thermometers. The chemical dispensers must be labelled to differentiate between the sanitizer and various cleaner dispensers. The sanitizer and various cleaner spray bottles must be labelled to avoid using cleaner as sanitizer. NOTE : overall operation of the kitchen is very good.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Do not chill items such as chilli in large containers in the cooler. Items such as chilli must be portioned into smaller portions and then chilled in the coolers.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The vent hood and areas under equipment requires attention. NOTE : other then the above observations the general operation of the facility is very good.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
4 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Do not chill soups or any liquids in huge containers as it would require an extensive amount of time to chill the entire contents to 4C. All items are reheated to a min 74C.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Premise requires bleach and quats testing strips on site to monitor quats sanitizers and low temp dishwasher sanitizer concentrations. The hot holding temps and quats sanitizer and dishwasher sanitizer concentrations must be monitored and documented on a daily basis. Cooler temps are monitored and documented daily.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats dispenser located in the kitchen and sanitizer spray bottles had zero sanitizer as verified by quats test strips. Ensure quats dispenser is monitored and documented on a daily basis. Low temp dishwasher rinse sanitizer was 100ppm as verified by bleach test strips.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Quats dispenser is connected to the hot water line in the kitchen and this practice is unacceptable as hot water significantly reduces quats sanitizer effectiveness. Alter water line to the quats unit to draw cold water in for mixing quats sanitizer. NOTE : overall a very clean and very well operated facility.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The ice scoop must be stored in a washable container and not exposed to the surface of the ice unit. NOTE : low temp dishwasher has 100ppm bleach solution as verified by test strips. Glass washer had 100ppm bleach solution as verified by test strips. Quats dispenser requires adjustment as unit was dispensing greater than 400ppm solution as verified by test strips.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The kitchen floor require attention under equipment and the vent hood requires cleaning. Overall condition of the kitchen however is good.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Do not store boxes of items even if for a short time in the handwash basin or in front of the handwash basin as this impedes access to the handwash basin. Handwash basin did have soap and paper towels.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): The vent hood has a large accumulation of grease and needs to be cleaned immediately. NOTE : overall cleanliness is very good though
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Sanitation needs attention in areas below equipment and vent hood. Overall though a well operated facility.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin was not accessible as there was a box in the sink at the time of inspection. Ensure handwash basin is available at all times for handwashing. Staff washroom did not have soap and requires a paper towel dispenser.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): The cooling of very large amounts of soups and sauces in huge pails needs to be altered as items would take several hours to cool to below 4C. The proper food handling practice is smaller amounts in smaller containers to allow sauces and soups to cool to 4C rapidly.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The glass washer had zero sanitizer present. Address glass washer immediately. The primary dishwasher had 100ppm chlorine sanitizer present. The sanitizer spray bottles had 200ppm QUATS present as verified by test strips. PRIMARY DISHWASHER AND GLASSWASHER NEED TO BE MONITORED AND DOCUMENTED ON A DAILY BASIS TO ENSURE SANITIZER IS PRESENT. Do not store ice scoop in the ice machine.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cleaning under equipment such as the grill, deep fryer and prep coolers requires attention. The walk in cooler was very good.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A detailed food safety plan is required for the facility.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
2 infractions
- 13.1 - Are dishes, utensils and equipment in good condition?
- Observation(s): GLASS WASHER SANITIZER WAS EMPTY THUS ITEMS WERE NOT BEING SANITIZED ALL DISHWASHERS AS WELL AS SANITIZERS MUST BE TEST DAILY TO ENSURE PROPER CONCENTRATIONS Sanitizer jug was changed during inspection on the glass washer and is working correctly. The kitchen dishwasher sanitizer level was excellent. The sanitizer in the spray bottles was satisfactory as tested by QUATS test strips.
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): A LARGE SALAD BOWL WAS STORED IN THE HANDWASH BASIN AT THE TIME OF INSPECTION BUT WAS REMOVED DURING THE INSPECTION : THE HANDWASH BASIN MUST BE UNOBSTRUCTED AT ALL TIMES TO ALLOW FOR HAND WASHING
- 13.1 - Are dishes, utensils and equipment in good condition?
- Monitoring
0 infractions