Mica Heli Guides
Kinbasket Lake Revelstoke BC V0E 2S0 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No Quats test strips were available. Test strips must be available to verify sanitizer concentration.
- 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): Deli containers were used as scoops for dry goods. Utensils used to scoop dry products must be equipped with handles to prevent microbial contamination of food. Replace deli containers with scoops that have handles.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Coffee area cooler and line cooler near the spices were holding food at 7°-9°C. Hazardous foods must be stored at 4°C or below in order to prevent the growth of pathogens. Adjust these coolers so that they hold food at 4°C or below.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Missing thermometer in beverage cooler located at the coffee station. A new thermometer is placed into the cooler at the time of inspection. CDI - Corrected During Inspection 2. Beverage cooler temperature was measured at between 6C and 8C. Temperature dial was adjusted at the time of inspection. Temperature was re-checked and thermometer is showing 40F/4C. CDI - Corrected During Inspection. Suggest keeping this cooler at a colder setting since it gets opened and closed so often.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Bucket of sanitizer for wiping cloth provided <200ppm of Quats (Quaternary Ammonium). Sanitizer was replaced at the time of inspection. CDI - Corrected During Inspection. Note: - Please ensure that proper chemical test strip is used for testing Quats concentration. Existing test strip is for testing pool chemistry and is not suitable for testing sanitizer for food contact surfaces. - Glasswasher at the media lounge required a few runs (at least 4 runs) to reach the appropriate final rinse temperature of 71C. Suggested purchasing a dishwasher safe thermometer with maximum hold setting to verify that the final rinse temperature is adequate.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?