Masa's Bar & Grill
1280 Alpine Rd Sun Peaks BC V0E 5N0 · Restaurant - Food Service
14 inspections
- Monitoring
7 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Discussed with sous chef procedures used for cooling food made in advance. Unable to provide cooling curve temperature information other than staff use a thermometer and try to get it to 10c before 45 minutes. They divide into smaller quantities and use an ice bath and stir. Discussed having a set procedure, measuring time/temp throughout process. Having tools such as an ice wand to assist in getting food cooled quickly.
- 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): Keep ice scoops in a container that can be washed/sanitized instead of the top of the machine which can be dusty etc.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips for "sink and surface" sanitizer could not be located. Staff are not checking sanitizer concentration and spray bottle concentrations were out of optimal range for that sanitizer.
- 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): • Sink and surface sanitizer tested from spray bottles appear to be out of range for optimal sanitizing. Contact your chemical rep to service the dispensing unit. Check chemical routinely • High temp dishwasher(downstairs) reaching expected rinse temperature • High temp dishwasher (upstairs) reaching expected rinse temperature • Glass washer 12.5 ppm Iodine.
- 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): Hand wash station lacked single use towels in a dispenser
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Sous chef was not aware of a food safety plan document or its location. Sous chef was doing food processes such as pickling cabbage and onion that there was no written food safety plan for.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Replace light covers in front line area
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Replace light covers in front food prep/grill area Replace lights as needed ie. dish pit
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Provide liquid soap in dispenser in dishwasher area
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure you have test strips for all sanitizers including SmartPower Surface cleaner sanitizer
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Downstairs dishwasher 65c at plate (after at least 5 cycles). Ensure it is serviced to provide at least 82c at manifold. Can use upstairs one in the meantime or have maintenance service ASAP
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Chemicals in unlabelled bottles, not in correct bottles according to labels, no test strips to check concentrations. Wiping rags sitting around not in sanitizer.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): An insert of olives/olive oil/garlic cloves and spices found sitting under salad prep area This type of preparation could present a botulism hazard, staff discarded product. These types of foods are to be kept less than 4c unless proven through food testing to be safe for room temperature storage Squeeze bottles of dressing and sauces found with just bottoms on ice.
- 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): Unclear method being used to cool foods prepared in advance. Staff could not locate cooling logs? No cooling wands apparently on site. Staff can make an ice bath but it was not evident foods were being monitored with a thermometer to ensure National food code requirements were being met
- 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.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): See above F1.2
- F1.6C Food must be processed in a manner that makes it safe to eat.
- F1.7 Are foods protected from contamination?
- Observation(s): Foods such as greens, herbs etc were found to be covered by J cloth type material. It is not evident that these are food grade cloths designed to cover food. Unless it can be shown that it is avoid using these on food. Use lids or plastic wrap or another food grade material.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometers could not be found in some coolers. Staff showed inspector an Infrared thermometer but these have very limited application and cannot be used to monitor food temperatures Provide coolers with thermometers.
- 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): Both high temp dishwashers were not functioning to standard
- 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): Floor upstairs under new cooler and fryers still to be replaced. Grease and food accumulations evident General cleaning and organizing to be done downstairs in prep area, staff areas etc
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Staff not monitoring food temperatures in front salad/sandwich cooler as requested in last inspection. This cooler has been identified as not keeping perishables in compliance to critical limits 4c or less. The historical non compliance will be summarized in the comment section of this report Food temperatures in the cooler at time of inspection were found to be in excess of 10c. Bags of Ice were being used to try and keep sauces on top cold. Previous discussions with the new food and beverage manager highlighted the issues with this cooler and the need for replacement but this still has not been done. From today forward the following requirements for food storage in the cook line /sandwich cooler are listed below.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): General sanitation-Dish washer area, walls to be cleaned up and downstairs. Hard to reach areas and shelves in both prep areas to be cleaned and sanitized. Keep scoops for ice in clean container rather then on top of ice machine where it can be dusty etc
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): As identified there must be adequate refrigeration for the amount of perishable storage required.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Plating line fridge air temperature 17c Temperatures of various food products found in this cooler Pesto aioli 17c, Pesto 14c, Cranberry Aoli 17 c Food was being discarded by staff and staff obtaining ice bath for fresh sauces until maintenance can determine cause of excess temperatures in the cooler. Staff should be taking temperatures first thing prior to starting preparation for the day and also routinely throughout the day given the history of this cooler
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Unlabelled bottles of chemicals found in food prep area ie. front line bottle of blue liquid (staff state was windex) Keep chemicals in safe location and labelled
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink near Salad prep area lacked paper towels Could not locate hand soap at bar area hand sink
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): Staff not monitoring to ensure cooling procedures they use meets the cooling curve standard in the National food code.
- F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front prep/line cooler and front salad cooler food found in excess of 4c. Staff not monitoring temperatures of coolers or food. Could not find thermometers in some coolers.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher upstairs not sanitizing. Booster heater may be the issue as the rinse temperature is not reaching 82c at the manifold. Somebody on staff should be ensuring the temperatures are working at the start of the day. Glass washer iodine 12.5 ppm
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Floor in the walk in was re surfaced and walls repaired in the meat slicer room. Still need to improve overall sanitation upstairs , floors , shelves, coolers, sink areas Replace light covers in the main floor cooking area
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Recurring infraction. Staff not maintaining temperature records. Some coolers didn't seem to have thermometers
- F1.3 - Are proper cooling procedures followed?
- Monitoring
6 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Front prep cooler air/food temps found to be 8c. Staff are not monitoring temperatures. All coolers to be supplied with accurate thermometers
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Bottles of un labelled sanitizer found throughout. Contact your chemical supply company for proper labels for these bottles. Raw meat found being stored in walk in cooler above lettuce. This is a poor practice that could lead to cross contamination There are color coded cutting boards for use downstairs but staff not using the colors for particular items. If this is a system you want in place, train staff appropriately
- 9.2 - Ready to eat foods must be stored in a manner that prevents cross contamination.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Replace missing lights and light covers 2. Replace cutting boards that are heavily cut up and stained ie. front prep area and some downstairs 3. Sanitation was poor in the front line. Heavy grease and food accumulations under cooking equipment. Coving falling off by grill and accumulating food waste. 4. Walk in cooler had pooling water and surface on floor needs to be re finished so it is smooth, tight and easily cleanable. 5. As per February 2016 inspection-room with meat slicer was to have damaged walls repaired
- 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): As per Feb 2016 inspection-hand washing must be set up for bar area. Sink in the dish pit would not be considered convenient for the staff who are working in the front bar area. Supply liquid soap and single use towels
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan must include daily temperature monitoring and record keeping. Staff not clear if and who is responsible for taking temperatures of equipment. Manager to train staff with expectations.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 17.5 - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Revise sanitation plan in order to improve sanitation in the facility. Bottles of un labelled sanitizer found throughout. Contact your chemical supply company for proper labels for these bottles.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 18.2 - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 12 - Is the contact information the same?
- Observation(s): Changes in food and beverage manager as well as executive chef since last inspection.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Downstairs-improve sanitation around dishwasher area Once the pepsi cooler is removed, the room with the meat slicer should have walls finished so they are smooth, non porous and easily cleanable. Currently damaged walls, paint chipped off etc. Chef stated floors will likely be replaced as well. Washable mats should be considered around the dishwasher as it is extremely slippery in that area.
- 14.3 - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): The front hand sink was missing paper towel. Checking supplies should be first thing before any food handling commences. Signs provided to put at all handsinks. One of the sinks at the bar should be set up with soap and towels for staff to use
- 12 - Is the contact information the same?
- Monitoring
0 infractions
- Monitoring
0 infractions