Moberly Park Manor
712 2 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): They were using hydrogen peroxide as a food sanitizer. The test strips were expired and they were not testing daily. Sanitizer spray was supposed to be 500ppm H2O2 but was only 250ppm. Oxivir was being used in one of the kitchenettes, but is not intended for the food industry. We discussed the different kinds of sanitizers that may be used in the food industry and that they each had different required concentrations, contact times, and test papers.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - ceiling in front of exhaust hood was patched but not painted - walk-in coolers walls, ceiling and shelving were not clean - walk-in cooler had exposed insulation, all surfaces to be smooth and washable
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): Cooking (and reheating as applicable) are to be more objectively assessed and should be documented. All critical limits indicated in your food safety plan should be objectively assessed to be met. This is especially important given the nature of the facility's clientele. Ensure probes are calibrated on a routine basis to ensure accuracy.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Build-up noted in the ice machine located in the dining room. Please ensure this unit is is cleaned and sanitized at a frequency that is necessary to keep it clean and sanitary as it is a food contact surface. Your sanitation plan indicates every month.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 12 - Is the contact information the same?
- Observation(s): Manager of the facility has changed. This information has been updated at the time of visit.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The sanitation plan is available but is incomplete. As discussed, please ensure all food contact equipment and wares/utensil are addressed. Items with the same processes may be grouped together. Items such as meat slicers must be addressed. Cleaning instructions should be incorporated for more difficult to clean items (eg. meat slicers). Working concentrations of all sanitizers must be indicated. Required wash and rinse temperature for the dishwasher must be indicated.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): 1. The white refrigerator in the dining area was measured at 6C. Some cut fruits and dessert pastries were in the unit at the time of inspection. Temperature setting was lowered at the time of inspection. Please monitor temperature of this unit as you would for other refrigeration units in the kitchen. 2. A small bowl of individually packed whipped butter was observed to be left at room temperature. This product is labelled as "keep refrigerated". Please ensure storage instructions are followed. Pull out as needed for use. Products were moved into the walk in cooler at the time of inspection.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?