Main Street Cafe
317 Mackenzie Ave Revelstoke BC V0E 2S0 · Restaurant - Food Service
13 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) Moist wiping cloth were stored/ left on counter. Moist wiping cloth can harbor bacteria and become a source of cross contamination. b) The kitchen overhead hood was observed to be greasy. Greasy hoods pose significant risks, including fire hazards and reduced ventilation efficiency Corrective action: a) Store wiping cloth in sanitizer solution when not in use. b) Ensure that overhead hood is regularly cleaned.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash sink in front serving area was not equipped with single service product to dry hands and no liquid hand soap. Hand soap is crucial for preventing the spread of harmful germs and ensuring food safety and must be available within reach. Corrective Action Supply handwashing sink with liquid hand soap in a dispenser as well as a single service products to dry hands.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The ice scoop was observed sitting in the ice. To prevent contamination of the ice as people grab the scoop, store the ice scoop outside of the ice.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of cooler near the coffee station measured at 8 °C, prep line cooler measured at 10 °C, and prep cooler beside handwashing sink measured at 6 °C. To prevent the growth of pathogens, potentially hazardous foods must be stored at 4 °C or below. Adjust temperature of the coolers to ensure that food is maintained at 4 °C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer in prep line cooler was broken. Thermometers accurate within 1 °C must be placed in coolers to ensure that potentially hazardous food is stored at a temperature of 4 °C or below to prevent the growth of pathogens. Obtain and place an NSF-certified thermometer in the cooler.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The final rinse temperature of dishwasher measured at 65 °C at the dish surface. The final rinse temperature must measure at a minimum of 71 °C to adequately sanitize dishes. Repair dishwasher and verify that a temperature of 71 °C is reached at the dish surface.
- 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): Wiping cloths were observed to be stored on counters. To prevent the growth of pathogens on wiping cloths and limit transfer to food contact surfaces, wiping cloths must be stored in sanitizer solution. Store wiping cloths for continuous use in a bucket of approved sanitizer and change the solution every 2 hours.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink in the kitchen was not equipped with single service product to dry hands. Handwashing stations require a method of hand drying to allow food handlers to practice proper hand hygiene. Supply handwashing sink with single service products to dry hands.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Carrot cake with cream cheese frosting was left at room temperature. Cream cheese frosting is a hazardous food and must be kept refrigerated. 2. Left cooler in the kitchen was holding food at 8°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust this cooler so that it holds food at 4°C or below.
- 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): Recycling is piling up in the basement. Remove the bags of recycling in order to prevent pest from harbouring in the basement.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 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): Two expired buttermilk cartons were observed in the refrigerator. All food on the premises must be safe for consumption. Discard expired foods.
- F1.6B All food on the premises must be fit for human consumption.
- F1.7 Are foods protected from contamination?
- Observation(s): Boiled potato wedges were left uncovered in the basement refrigerator and out on the chest freezer. Uncovered product may become cross-contaminated. Cover food products to prevent contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Piles of clutter and recycling bags were observed. Clutter and recycling must be cleared to prevent the harbourage of pests. Old rat droppings were found in the water heater area. Food premises must remain free of pests at all times. Clean up rat droppings. Rodents may spread contamination and disease and must not be present in food premises. Hire a pest control company if problem persists.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding 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): Quats sanitizer in spray bottle was measured to be between 400-500 ppm. Sanitizer levels that are too high may leave a residue that may contaminate food. Quats sanitizer concentration should be at 200 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Faucet handle in handwash sink in staff washroom was missing which may impede proper handwashing. Handwash stations must be maintained to ensure convenient access to employees. Install a new handle to prevent obstructions to handwashing.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
3 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): • Expired (Sept.1) whipping cream was observed stored in the refrigerator. All food on the premises must be safe for consumption. Voluntarily discarded during inspection.
- F1.6B All food on the premises must be fit for human consumption.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometers must be placed in all cold-holding units to monitor for safe temperatures and record on temperature logs.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Handwashing station behind point of sale counter was not supplied with soap or paper towel. Ensure al handwash stations are equipped with dispensed soap and paper towels.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Prep fridge by the oven had lid open, various items had surface temperature of 5.0-8.0°C. After lid was closed items were probed to be ≤4.0°C. Corrected during inspection - Ensure that lid of prep fridge is closed when not in use. Due to its close proximity to the grill food can heat up quickly. 2. Prep fridge in front of grill, food was probed with internal temperature of 8.0°C. Observed that the lid when closed had a noticeable gap between lid and the fridge. Operator rearrange sauce bottle so that lid was closed properly. After rearrangement internal temperature of food was ≤ 4.0°C. Corrected during inspection - Ensure that lids of prep fridge are closed to achieve proper refrigeration of ≤4.0°C, 3. Two trays of eggs were observed on a shelf on the right of the grill. Another tray was observed in a shelf at the end of the prep fridge. Surface temperature of the eggs was ~20°C. According to operator ±4 trays of eggs are brought out in the morning and placed in the shelf close to prep fridge. Operator indicates that eggs trays are used relatively quickly. Improper time and temperature control can allow bacteria to grow rapidly in eggs. Eggs are not always fully cooked therefore bacteria is not always killed during cooking process. - Ensure that procedures from Food Safety Plan such as time tracking and discard times are followed when time is used as a public health control at ambient temperatures. - PHFs left in ambient temperature can only be left out for 2 hours or less, any longer PHFs must be discarded. - See email for attached Guidelines for Using Time as a Public Health Control at Ambient Temperatures. Note: 1. Thermometers were observed in all fridges. 2. Temperature logs were observed downstairs. Temperatures logs were well documented for the previous months. No temperature readings were taken for the month of May. Restaurant was closed for ~10 days during the month of May. Recommend operator to resume taking temperature logs.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): 1. Cooked potatoes in fridge had a surface temperature of 19.4°C. According to operator potatoes are cooked and left to cool in room temperature. Then transferred to large bus bin to continue to cool. Staff/operator estimates around 1 hour and then potatoes are placed into fridge. Operator does not check temperature of food during cooling process. Operator moved potatoes to baking sheet for faster cooling during inspection. Improper cooling may allow growth of foodborne pathogens or toxin production to a sufficient number to cause illness. -Operator must ensure that potentially hazardous foods (PHFs) are cooled within the appropriate time frame. Cooling procedures should be verified with thermometers to ensure that food is cooling rapidly. 2. Cooked ground chorizo was observed in fridge with an internal temperature of 13.0°C. According to operator chorizo was recently placed in the fridge. Chorizo temperature is not monitored. -Operator must ensure that PHFs are cooled within the appropriate time frame. Cooling procedures should be verified with thermometers to ensure that PHFs are cooling rapidly. Operator was directed to start using cooling logs when PHFs are being cooled to ensure that PHFs is being cooled within the appropriate timeframe and temperature. Note: 1. Soups and sauces were observed to be submerged in an ice water bath. Using ice water baths is a great tool to ensure that food is cooling rapidly to appropriate temperatures.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Operator had chlorine test strips. Facility uses a Quat sanitizing solution. - Ensure that the correct test strips are available in the facility. Note: Operator has a digital probe thermometer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Mice droppings were observed in front of the boiler in the basement. Large stack of chairs observed in front of the boiler. - Operator was directed to clean up mice droppings and area in front of boiler to better monitor pest activity. If issues persist, a professional pest control company should be hired.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Wiping cloths in barista area was observed on the counter and on espresso machine. -Ensure that cloths in continuous use are fully submerged in sanitizer solution of adequate concentration. 2. Lighting in basement fridge/freezer room is missing shatterproof covers. -Ensure that all lighting have shatterproof covers or have shatterproof bulbs.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Sink in basement prep area did not have paper towel readily available beside the sink. Staff found paper towel roll and placed it on shelving beside sink. CDI- Corrected During Inspection -Discussed with operator that a permanent solution should be in place. Paper towel should be kept in a dispenser that is easily accessible & available for staff.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. Sanitation Plan describes the usage of chlorine as their sanitizing solution. Facility uses Quats as their sanitizing solution. - Sanitation Plan should be updated to reflect current products and practices in the facility.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Temperatures of foods in inserts in line cooler located across the stove were measured to be at between 6C and 8C. The cooler lid was found to be slightly open and not closing properly. Lid was adjusted. Requested to monitor the temperature closely. Please ensure potentially hazardous foods are stored at 4C or colder. Note: No temperature logs were available for review. Please start recording the temperatures for all cold-holding units.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Observed a used cloth stored on the cutting board. Operator placed cloth into a bucket of sanitizer at the time of inspection. Bucket of sanitizer provided adequate amount of Quats i.e. 200ppm. CDI - Corrected During Inspection. Reminded that wiping cloths in continuous use must be stored in a bucket of sanitizer with adequate concentration.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Cut potatoes (in tray under oven as well as in tub of water) were measured at 15 and 18°C, respectively. Operator indicate products have been out for approx 30min. It was discussed that cut potatoes are potentially hazardous foods that must be stored under refrigeration. Minimize prep time and return to cold storage following prep. These products were returned to cold storage at the time of inspection. 2. Toppings/garnishes were being held beside the grill in a container with melting ice. Ice did not fully immerse inserts. There were no covers to protect inserts from contamination (important given location of insert by sink). These inserts were returned to cold storage at the time of inspection. Operator indicated that a new line fridge is being installed. In the interim, please do not hold uncovered inserts by the sink and ensure ice slurry fully submerges inserts for proper cooling effect. 3. White fridge on line (domestic) measured at 10°C. Records indicate generally satisfactory temperatures from morning checks, with the exception of a few noted as 5°C. It was discussed that opening temperatures should never exceed 4°C and due to the domestic nature of the fridge, best kept between 1-2°C so that it can more effectively respond to temperature fluxes during use. Keep thermometers in the forefront so warmest zones are monitored. Please ensure fridge maintains foods at 4°C or colder. 4. White fridge in front end (domestic) measured at 8°C. Records indicate satisfactory temperatures from morning checks. Due to the domestic nature of the fridge, best kept between 1-2°C so that it can more effectively respond to temperature fluxes during use. Keep thermometers in the forefront so warmest zones are monitored. Please ensure fridge maintains foods at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Wiping cloths in continuous use (on the line, and for milk wands) are to be immersed in a sanitizing solution between uses. Please replace solution and cloth when soiled. Solution must be maintained with adequate sanitizer concentration. At the time of inspection, cloths on the line are not maintained in sanitizing solution. Cloth for milk wand was not immersed in solution and solution was too weak 50ppm. The latter was corrected at the time of inspection. 2. Scoop was observed to be stored on top of flour bag in downstairs storage. Please ensure scoops are stored in a clean and sanitary manner. This was corrected at the time of inspection.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Please install hinges to staff washroom so that it is self-closing.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser is required.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): It was determined that raw eggs are being used to make select homemade ready to eat dressings and desserts. As discussed, raw eggs are at risk of containing salmonella and may not be used as an ingredient in ready to eat products without further processing. Please switch to using a pasteurized egg product as an ingredient for ready to eat products that do not see further heat processing. Please provide me the specifics of the egg products that will be used for this purpose through your supplier. Info on salmonella and eggs have been provided by email.
- 2 - Are proper hot holding procedures followed?
- Observation(s): Hotholding mushroom soup measured at 50-51°C. Temperature was turned up at the time of visit. Please ensure hotholding temperatures are monitored and any necessary corrective actions are taken (eg. if soup has been out of temperature for less than 2 hours, reheat to 74°C and return to hotholding at 60°C or hotter).
- 2.1 - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- 2.2 - Accurate thermometers must be provided to monitor equipment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): White fridge unit upstairs measured at 7°C. There are no records to show temperature trends. Operator indicated that the unit has been frequently opened. We discussed the possibility of needing to adjust temperature settings accordingly (eg. cooler setting for operational hours, warmer setting for overnight so products don't freeze). Please monitor this unit and its ability to maintain products at 4°C or colder under expected usage conditions.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Adopting the method of storing wiping cloths in sanitizer (for the line and for the milk wands) was discussed. The dual cloth replacement method was recommended (replacing one cloth for the other in sanitizer every 15-30min). Sanitizer solutions should be replaced when dirtied/cloudy or approx every 2 hours.
- 10 - Are foods from approved sources?
- Observation(s): Currently speaking, ungraded eggs are not allowable to be sold by the farm other than for farmgate and Farmer’s Market sales ( eg. they are not to be distributed for sale at retail). However this is an obligation for the Ministry of Agriculture to pursue under the "Shell Egg Grading Regulation". At this point, my role is to ensure that ungraded eggs, if being sold/used in a food premises, meets standards from a food safety perspective. -Shells are sound and not cracked/leaking -Shells are clean and free of any fecal material or feathers -Eggs are maintained at an internal temperature of 4°C during transportation and storage/display. -Crates used to contain the eggs are clean and maintained in a sanitary manner. -The minimum information on crates should indicate the name of farm/producer and the packaging or sale date. Please note however that the province is currently working on a policy direction change to require that eggs be graded in order to meet the approved source standard. I am not sure when this direction will be put in place, but at that point, ungraded eggs will be considered an unapproved food source under the "Food Premises Regulation". You may wish to consider sourcing graded egg suppliers in light of this upcoming change.
- 10.1 - All foods on the premises must be from an approved source.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please update your sanitation plan to include all customer wares/utensils and other food prep utensils/wares. Include the mixer and other key food contact equipment. Please ensure this document is reviewed with staff and available for their review at any time.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher chlorine sanitizer level measured at ~30ppm (must be 50-100ppm). As discussed, please add half a cap of chlorine to each load to supplement until setting of dishwasher can be adjusted by supplier. Please test and record chlorine sanitizer levels on a daily basis. This component should be added to your daily record keeping process. Please add monitoring of your quats sanitizer dispenser (downstairs) to your daily process as well.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan has completed but is not available on site. Please ensure your sanitation plan is available on site for easy access by staff.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions