Marysville Pub & Grill
447 304 St Kimberley BC V1A 3H4 · Restaurant - Food Service
3 inspections
- Monitoring
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Main kitchen area is only equipped with 2 large sinks and a dishwasher. As the menu has many food items with multiple food handling steps and reusable dishware is being used, the number of sinks is insufficient. Please look at plumbing configuration and determine where at minimum 1 more sink basin can be added in. The minimum requirement is a handwashing sink, 2 compartment sink for dishwashing and food prep and then commercial dishwasher.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Mechanical dishwasher was not achieving 50 - 100 ppm chlorine sanitizer residual at time of inspection. Operator troubleshooted machine and was able to correct this item at time of inspection. Sanitizer test strips should be used daily to verify sanitizer concentration. 2. QUATs sanitizer in a spay bottle was measured at approximately 600 ppm. This sanitizer should be at 200 ppm. Operator diluted bottles at time of inspection. Sanitizer test strips should be used daily to verify sanitizer concentration.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Main kitchen area is only equipped with 2 large sinks and a dishwasher. As the menu has many food items with multiple food handling steps and reusable dishware is being used, the number of sinks is insufficient. Please look at plumbing configuration and determine where at minimum 1 more sink basin can be added in. The minimum requirement is a handwashing sink, 2 compartment sink for dishwashing and food prep and then commercial dishwasher.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Main kitchen area is only equipped with 2 large sinks and a dishwasher. As the menu has many food items with multiple food handling steps and reusable dishware is being used, the number of sinks is insufficient. Please look at plumbing configuration and determine where at minimum 1 more sink basin can be added in. The minimum requirement is a handwashing sink, 2 compartment sink for dishwashing and food prep and then commercial dishwasher.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?