Morrisey's Public House
15-3250 Village Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service
13 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Spray bottles of sanitizer found to be low in sanitizer concentration. Bottles should be tested prior to starting shift Dishwasher 73C at plate in rinse
- 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): • Bottles of sanitizers unlabelled • Fan grates above cooking equipment and near back area of kitchen has black/moldy looking material on them. Clean or replace these. Apparently there was a pipe leak?
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sink and Surface sanitizer test strips required
- 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): Sink and surface sanitizer low-out of recommended range Dishwasher 71c at plate rinse Glasswasher 12.5 ppm iodine
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Cold water tap at cook line hand sink is not working and needs to be repaired. Hand soap in a dispenser required at the hand sink
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sink and surface sanitizer was not at recommended concentration Staff will stop using until dispensing unit is serviced and use Quat for now
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Upright cooler on line not keeping perishables less than 4c
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Container of cheese sauce found at 10c in cooler and was discarded. This item is cooled onsite and there is likely a chance this is not being done correctly or monitored. Review with staff and develop cooling procedures that meet the Food code. Obtain tools such as cooling wand to help staff
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): As noted in the April 2019 inspection wall behind dishwasher /hand sink is water damaged and in need of repair. Install something that is smooth, tight, non absorbent and easily cleanable.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Front bar area requires the hand sink be accessible and supplied with liquid soap and paper towels for staff to wash hands. At this time there has been various pieces of alcohol dispensing equipment installed and blocking sinks.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Sanitation can be improved and wall is damaged by dishwashing area. Premise is difficult to move around in due to the placement of a freezer at the end of the prep line and trolly to the other side. It is noted floor areas are not being cleaned adequately due to not being able to access floor areas easily or too much on floor etc. You should be thinking of alternate food storage space and re organization of the food prep area.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature records not being maintained. Discussed with staff importance of taking temperatures of coolers, hot holding , monitoring cooking temperatures etc Exec. Chef will bring a template over for staff here.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Salad cooler food temperature 7c.
- F1.4 - Are proper refrigeration, freezing and thawing 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): Bar glass washer had empty bottle of sanitizer. This is to be replaced and functioning before use. Dishwasher in kitchen >82c Quat sanitizer in bottles 200 ppm
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Unable to locate the temperature records and food plan. Supervisor to ensure appropriate copies are available to staff who work at this location.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Ensure a copy of the sanitation plan is onsite. Cleaning should include areas such as under shelves, dishwasher area, floor by cooking equipment as it is evident this isn't getting done as frequently as it should be.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep cooler on the line had air temperature approx. 12 c Probed food temperatures: Salami/calabrese 10 c. Operator discarded. Coleslaw 12c . Operator discarded Cesar dressing 9.6. Discarded Bacon/guiness 12 c. . Discarded Have maintenance service cooler and do not store perishables in there until repaired. Cooler Drawers under the grill were also taken out so it appears these were under repair.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4.2 - Accurate thermometers must be provided to monitor equipment.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions