Moose Mulligans Public Eatery
1122 Riverside Ave Sicamous BC V0E 2V0 · Restaurant - Food Service
5 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - kitchen dishwasher had hot cleaning water, full reagents, and >50ppm chlorine (good) REPEAT INFRACTION Bar glasswasher was out of rinse aid and sanitizer, and had 0ppm chlorine. The EHO and Staff replaced bottles, primed, and retested at >50ppm chlorine. This infraction has been cited several times in the past and the owners/operators have clearly not resolved this. IF THIS HAPPENS AGAIN then there will be enforcement action including an executive officer's order and/or ticketing.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Accumulation of dust and debris was observed on the fan covers, ceiling and light cover in both the kitchen and bar walk-in coolers. Blowing of debris from the fans can result in contamination of food. Thoroughly clean and sanitize these areas to remove any build up of debris.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A - Excess equipment and dishes were observed to be stored in the back food preparation room. Storage of excess equipment creates conditions that may lead to the harbouring or breeding of pests. Declutter back food preparation room and remove any excess items or equipment from the premises. F2.2B - A large gap was observed in the receiving door of the bar walk-in cooler. Exterior openings of the premises must be protected against the entrance of pests. Install new door sweeps to seal the gaps under the receiving door.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine concentration for the low temperature dishwasher in the food preparation area measured at 25 ppm. Chlorine at the dish surface must measure at 50 ppm to adequately sanitize dishes. Routinely test sanitizer levels for the dishwasher using test strips and repair dishwasher to ensure chlorine concentration measures at 50 ppm. All chemical bottles for the bar glass washer were found to be empty and chlorine concentration measured at 0 ppm. To adequately sanitize dishes, chlorine concentration of 50 ppm is required. Replace empty chemical bottles with new chemical bottles and implement a procedure to check chemical levels for the glass washer.
- 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): F2.5B (1) - Accumulation of food and debris was observed under deep fryers in the food preparation area. Filth, dust, and debris can contribute to harbourage of pests. Routinely conduct deep cleaning under and around equipment. F2.5B (2) - Accumulation of ice and frost was observed on the fan in the walk-in freezer. Equipment must remain in good working order to prevent contamination of food. Repair defrost drain in the freezer. F2.5K - Cutlery in the wet bar area was observed to be stored with handles down. Storing utensils with handles down may result in contamination. To ensure ease of access and prevent contamination, store utensils with handles facing up.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Staining of walls was observed in the back food preparation room as no exhaust canopy is installed over the oven. Adequate ventilation is required to prevent condensation, grease accumulation and food contamination. Install an exhaust canopy over the oven to improve ventilation in the back food preparation room.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing sink at the bar was not equipped with liquid soap in a dispenser. Handwashing sinks must be equipped with liquid soap in a dispenser to ensure that food handlers are able to practice proper hand hygiene. Obtain liquid soap for handwashing sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine or hydrogen peroxide test strips available. This was also noted to be a previous infraction.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - walk-in cooler ceiling and fan covers unclean - knives stored in unclean location between equipment - personal belongings (bag and jacket) on dry storage shelves - back prep area has a vent in wall that isn't screened - store utensils with eating ends down - walk-in beer/food cooler's floor has built-up grease and dirt Bar Area: - cabinet under ice bin in disrepair - glass storage shelf delaminated - rubber mats unclean underneath
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please purchase some test strips to monitor the vector. It should be reading 500ppm at all times. Please send picture of test strips once acquired.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Need food safety training updated. As soon as possible.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Please provide copies of the Food Safe Certificates if expired please arrange to have Staff take Food Safe course or equivalent.
- F3.6 Are the FOODSAFE training requirements being met?