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Monashee Mountain Adventures

Monashee Mountain Range South Park FLNR Tenure: 348436 BC · Restaurant - Food Service

2 inspections

  1. Monitoring

    3 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Eggs were being stored at room temperature. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Store the eggs at 4° 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): No accurate way of monitoring the dishwasher temperature was available. Obtain dishwasher temperature test strips.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer is available for sanitizing food contact surfaces. An approved sanitizer must be available, and all food contact surfaces must be washed, rinsed and sanitized.
      • F2.3B Manual dishwashing procedure 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.
  2. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Back fridge was holding food at 7°C. Hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Turn down the temperature of the fridge so that it holds food at 4°C.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizing step was being done on manually washed dishes and surfaces. Cleaning of food contact surfaces must include a sanitizing step in order to properly remove contamination. Obtain an approved food contact surface sanitizer, and incorporate a wash, rinse, sanitize dishwashing method for all manually washed dishes and surfaces.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.