Montrose Garden Restaurant
680 10th Ave Montrose BC V0G 1P0 · Restaurant - Food Service
8 inspections
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature in walk in cooler was 9°C. Whole vegetables were stored in the cooler at the time of inspection.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Wontons in fridge were stored in a cardboard box, items in freezer in plastic shopping bags.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No test strips for sanitizer present.
- 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): No surface sanitizer was present and many surfaces had food debris and build up
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall sanitation is not adequate and needs improvement.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Soap dispenser at hand wash sink was empty, operators using a bottle of dish soap for handwashing
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan available
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No sanitation plan available
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Walk in cooler temperature is 9 C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): The pre-made chicken balls are being stored in cardboard boxes and plastic shopping bags in the freezers. You must use food-grade materials to store food. Do not use cardboard and shopping bags.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dirty dishes and utensils from previous day are left in the sinks.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): The handwash basin is not being used and does not drain at the time of inspection.
- F3.5 - Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): The use of newspaper and cardboard on food contact surfaces is not permitted.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer was made up during the inspection.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin is clogged and not in use at the time of inspection. This must be corrected.
- 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
- 1.1 - Does the operator have a valid operating permit?
- Observation(s): Premises has changed ownership. New owners have been operating since May 1, 2013. Application from new owners is forthcoming to Interior Health Authority.
- 1 Observation, Moderate Severity of Consequences : Owner or Operator changes must be approved by the Environmental Health Officer.
- 1.1 - Does the operator have a valid operating permit?