Monashee Powder Snowcats Tsuius Mountain
Km 56 Sugar Forestry Rd Cherryville BC V0E 2G0 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Some equipment is damaged: • Large strainer • Serrated knife with broken tip Corrective Action: Safely discard the items identified. One wooden cutting board is worn and should not be used. F2.5B: Inadequate sanitation of the under-counter ice machines in both bar areas. The units have been dormant for the off-season. Corrective Action: Clean and sanitize the exterior, interior, and door gaskets of all ice machines. Store ice scoops in a sanitary manner. Clean and sanitize the scoops and their contact surfaces at least once daily.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: An absorbent towel is provided at the bar hand sink. Soap is not available. Corrective Action: Supply clean paper towel in a holder or mounted dispenser and liquid soap in a pump bottle or dispenser at the hand sink. It is recommended that an enclosed, wall-mounted paper towel dispenser be installed in place of the spindle holder in the primary kitchen.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4C: There is no reference to pesticides in the Sanitation Plan. Corrective Action: List any pesticides used onsite, and specify their uses and storage requirements. Identify any pest management contractors. Indicate N/A where appropriate.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2D: Food products are obtained from a supplier (refrigerated truck) at a neutral location and transported to the lodge in a vehicle. Perishable foods are placed in a designated area of the vehicle and covered with material. Vehicle windows may be opened to promote cooling. Food temperatures are not monitored during transport. Travel time may exceed 2 hours. Corrective Action: Maintain potentially hazardous food at 4°C or colder during transport. Monitor food temperature upon receiving, in transit (where practical), and upon arrival at the premises. Record data. Obtain an NSF-certified probe thermometer and/or infrared (IR) thermometer designated for this purpose. Take action and alter transport procedures if safe temperatures cannot be maintained. For example: • Discard potentially hazardous food stored between 4°C and 60°C for 2 hours or longer • Place food in an insulated cooler and/or on ice • Provide mechanical refrigeration in the transport vehicle Note: Food is served to patrons in the downstairs bar area. Ensure potentially hazardous food is served and consumed in less than 2 hours and/or held at 4°C or colder, or 60°C or hotter. Potentially hazardous foods intended for hot holding must be reheated to 74°C or hotter within two hours before holding, as described in your Food Safety Plan.
- F1.2D Potentially hazardous foods must be transported at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: The time-temperature condition of potentially hazardous food is not monitored and recorded during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and probe thermometer. Record data in a log sheet. Use any of the following methods to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5: The garbage bin under the hand sink has a closing lid which can only be opened by hand. Contact with the lid re-contaminates hands. Corrective Action: Remove the lid OR obtain a foot pedal garbage bin. F2.5A(1): Observed two knives that are pitted and chipped along the blade. Corrective Action: Safely dispose of the damaged knives. Ensure replacements are intact and designed for the intended purpose. F2.5K: The ice scoop for the bar area is stored inside the ice machine well. Scoops must not be stored in bulk ice. Corrective Action: Ensure the ice machine has a scoop holder to prevent contamination. If not, store the ice scoop in a clean, dry container outside of the ice machine away from contamination sources. Clean and sanitize the scoop and storage container daily, or more often as needed.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): • No cooling temperatures taken by EHO at the time of inspection - no cooling observed at time of inspection. • NSF certified probe thermometer available onsite to monitor processes. • Discussed cooling procedures - foods are being cooled just by placing directly into the fridge. Large pot of soup was observed in the walk-in cooler that had been cooled. Actions required: • Operator to monitor and record temperatures for cooling procedures in temperature logs. Note: Use the cooling temperature log provided or create your own and verify all cooling processes every 2-3 months or whenever a cooling method for a food item is first developed as part of the Food Safety Plan, or whenever a recipe or volume of food is altered as the cooling method needs to be re-tested. Ensure foods cooled from 60 °C/140 °F to 20 °C/68 °F within 2 hours and from 20 °C/68 °F to 4 °C/40 °F or colder within 4 hours (for a total of 6 hours). Large food items such as roasts, turkeys and large containers of rice, chilli, soup, etc., take longer to cooler because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. Approved cooling methods: • Cut foods into smaller portions • Use shallow storage containers • Use an ice bath • Use an ice wand Note: Always wait until food is cold before covering.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer concentration was measured to be 400 ppm at time of inspection. This concentration is too high for a no-rinse level food contact surface sanitizer. Above 200 ppm, the quat sanitizer requires rinsing with water after sanitizing to be safe for food contact. Actions required: • Operator to remake sanitizer solution to 200 ppm and check concentration with test strips. Please ensure the dilution ratio on the bottle's instructions are being followed for the 200 ppm concentration. Operator to send photo of sanitizer test strip at 200 ppm for the spray bottle for infraction resolution. Meat slicer was observed to have small amount of food debris under the blade guard area at the time of inspection. This can lead to foodborne illness from the accumulation of food soils and disease-causing microorganisms on areas of commercial deli slicers that are difficult to clean and sanitize. Actions required: • Operator to ensure all staff are properly breaking down the commercial deli slicer as per manufacturer's instructions after each use for thorough cleaning and sanitizing in order to prevent the growth of disease-causing microorganisms. The commercial deli slicer must be routinely examined to assess the condition of seams, seals, and gaskets to confirm integrity of these seals while the slicer is assembled and before breaking down for cleaning and sanitizing. Note: refer to keep commercial deli slicers safe and inspection tips handouts for more information.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Washroom door opens directly into the kitchen area requires a self-closing hinge installed to prevent aerosolized contamination from entering the kitchen. Please keep door closed. Actions required: • Operator to install a self-closing spring door hinge on the washroom door to prevent the risk of contamination and separate the food premises operation from the incompatible activities of a washroom. Operator to email a photo to EHO for infraction resolution.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan onsite at time of inspection. Actions required: • Operator to complete and submit a food safety plan to EHO for review. Template provided.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan onsite at time of inspection. Actions required: • Operator to complete and submit a sanitation plan for EHO to review. Template provided.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions