Lucky Star Restaurant
17 12 Ave S Cranbrook BC V1C 2R8 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Temperature Gauge requires repair or replacement
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Improvements noted in the Kitchen
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Minor cleanup of food spills on the walls of the Kitchen
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting required of coolers.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily temperature charting required of coolers
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Buildup of grease/food debris under cooking equipment and on handles in cook line area. Corrective Action: Clean grease/food debris from cooking equipment and on handles in cook line area. Observation: Wet wiping cloths observed stored outside of sanitizer solution. Corrected During Inspection: Wet wiping cloths were placed in a bleach/chlorine solution (100-200 ppm). Observation: Food containers were stored directly on top of other foods. Corrective Action: Ensure that when foods are stored on top of one another that containers are not directly touching foods underneath them. Observation: Foods were observed uncovered in the walk-in cooler. Corrective Action: Operator agreed to cover foods in walk-in cooler. Note: Ensure bleach/chlorine solution in buckets is changed every 2 hours or when it appears cloudy/dirty.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: Chlorine test strips on site have expired. Corrective Action: Ensure non-expired chlorine test strips are available on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Kitchen walls floors require and cooking line requires cleaning
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel found at handwashing sink. Effective handwashing by food handlers protects them and others against the spread of communicable diseases. Paper towel must be available at handwashing sink.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Large cardboard boxes holding dry garlic sitting downstairs at 9 degrees C. Proper cooling procedures must be followed to prevent microbial growth. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.7 Are foods protected from contamination?
- Observation(s): Large cardboard boxes holding dry garlic sitting downstairs. Food must be stored in food grade containers to prevent contamination. Move all food items to food grade containers.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): In dry storage a bucket holding rice was found without a lid opening it up to potential contamination. Ensure that all food within dry storage are covered to protect it from contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] Moist wiping cloths observed on surfaces. Please ensure wiping cloths are being stored in the sanitizer bucket of sufficient sanitizer solution between uses. [2] Scoops in the bulk dry goods containers were observed having their handle touch the product. Please ensure that the handles do not touch the product. [3] Sugar and other dry goods were observed being stored directly on the flooring in their paper containment. Please ensure that all items are in pest-proof containment and stored 15 cm off the floor to prevent from contamination. [4] Discussed with operator to use smaller volume of cut vegetables so that the whole volume gets cooked and used up instead of having the cut veggies sitting at room temperature for long time and then put back to the cooler and used again later. Remember, time spent at room temperature is cumulative and it is a safer practice to use up smaller portions at once.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?