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Loose Moose Neighborhood Pub

1485 5th Avenue, Valemount, V0E 2Z0 · Restaurant

3 inspections

  1. Routine Inspection

    2 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Debris observe sitting on shelves inside cooler. Surfaces storing food should be clean to prevent accidental contamination.
      • Corrective Action: Operator to clean cooler shelves.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer detected in glasswasher. Automatic glass washers must provide a minimum concentration of 12.6 parts per million (ppm) as required to effectively sanitize dishware.
      • Corrective Action: Operator set up 100 ppm chlorine to sanitize glasses at bar area. Using your working dishwasher inside the kitchen for more heat resistant cuts is recommended. Repair your glass washer to ensure it can dispense sanitizer (iodine) at 12.5 ppm.
  2. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep coolers and serving area cooler temperatures are slightly elevated, and some food were measured between 5-8°C. Public Health Significance - Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler if the food has been above 4°C for more than 2 hours. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. If sauces will be kept at room temperature, ensure that they are rotated every 2 hours with sauces from refrigerator.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs, or use disposable paper towel. Mix according to the manufacturer's specifications.
  3. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly elevated, and some food were measured around 8°C. Some sauces that need be refrigerated after opening were also stored at room temperature. Public Health Significance - Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler if the food has been above 4°C for more than 2 hours. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. If sauces will be kept at room temperature, ensure that they are rotated every 2 hours with sauces from refrigerator.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature or concentration, as the rinse cycle temperature was less than 71C and no chlorine was detected in the rinse water. Staff were also using hand sanitizer instead of proper food grade sanitizer for some surfaces, or were only cleaning tables with soapy water. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more, or 50 to 100 ppm chlorine to sanitize dishware. Gauge temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 100 ppm soak for 15 seconds for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair. All food contact surfaces, including dining tables, need to be cleaned with warm soapy water and then sanitized with 100 to 200 ppm bleach (1/2 tsp to 1 tsp bleach per 1 litre of water).
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some areas of the facility, such as under equipment and the walls by the dishwashing area, were noticeably dirty during the inspection. Improper cleaning and sanitizing can lead to contamination of food or provide food for pests.
      • Corrective Action: Ensure all surfaces in the facility are cleaned on a regular basis.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Multiple bottles contained chemicals that were different than what was originally stored within, and were not accurately labelled. Improper labelling could lead to mixing of incompatible chemicals that produce harmful fumes.
      • Corrective Action: Ensure that all bottles containing chemicals are accurately labelled with the chemical stored within.