Magic Cattle Guard Taps and Takeout
12-1240 Alpine Rd Sun Peaks BC V0E 5N0 · Restaurant - Food Service
6 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): IKON reach in cooler food temps ranged from 6.5c -8c. Perishables discarded Adjust and monitor temperatures of food if using this cooler
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Discussed re finishing floor throughout the kitchen and bar area • Repair metal flashing on bottom of receiving door for purposes ( was this done?) • Discussed cleaning of debris, stagnant water from under dishwasher
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): A name of a cook was provided during inspection but we have been unable to locate a Foodsafe certificate for this person in the Foodsafe data base. The certificate will have to be supplied to the EHO Food handler at the premise did not have a valid food safe certificate
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips required for glasswasher required
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Glass washer sanitizer approx. 25 ppm chlorine. Service to provide 50 ppm. Operator is buying sanitizer in large bucket and portioning as needed. This practice may lead to decrease strength of original container over time and is not a recommended practice especially in quieter business times • Main dishwasher rinse temperature slightly low. Have this machine looked at as well.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Discussed re finishing floor throughout the kitchen and bar area • Repair metal flashing on bottom of receiving door for pest control purposes.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Glass washer chlorine sanitizer to be tested daily. Record levels on sani record sheet Label all bottles of sanitizers
- 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): • Discussed re finishing floor throughout the kitchen and bar area
- 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): Dishwasher not reaching required final rinse temp. of 82c at manifold Service as soon as possible. Do a final rinse step after wash in a 100 ppm bleach solution in the sink or use disposable dishware for the customers. Glass washer 50 ppm chlorine. ( provide the chlorine test strips at the bar glasswasher for staff to test)
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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): Refrigerated drawers under cooking equipment not keeping food (esp. near front of drawer) at 4c or less
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Discussed options for cooling food prepared in advance ie. Chili Operator to order a cooling wand, and temperatures of food product monitored with probe thermometer throughout cooling procedures.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Cold water faucet at hand sink by cooking area not working. Only hot water coming is coming out. Repair as soon as possible.
- 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?
- Monitoring
0 infractions