Mountain Outfitters - Cappuccino Bar and Cafe
2060 Summit Dr Panorama BC V0A 1T0 · Restaurant - Food Service
14 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): Checked chlorine level in mechanical dishwasher and found it to be 0 ppm. Sanitizer was primed and retested, chlorine was then 100 ppm. Check chlorine levels frequently to ensure sufficient sanitizing.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of soup in hot holding unit, soup was 51°C. Potentially hazardous foods should be hot held at 60°C or hotter.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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): Countertop is lifting in some areas and requires attention.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chlorine test strips to monitor the sanitizer level of the mechanical dishwasher.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan should be available on site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Provide quaternary ammonia test strips to monitor sanitizer levels. 2. Provide a method of monitoring the temperature of the mechanical dishwasher.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. High temperature sanitizing dishwasher was not reaching an adequate sanitizing temperature of 82°C at the manifold (temperature gauge) or 71°C at the plate (thermometer). Highest temperature recorded on thermometer for mechanical dishwasher was 67°C. Dishwasher must be repaired to meet the minimum temperature requirement. 2. No food contact surface sanitizer available within facility. During time of inspection food handler went to other kitchen and filled a spray bottle with quats sanitizer. CDI
- F2.3A Mechanical dishwasher/glasswasher 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A written food safety plan should be available on site.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A written sanitation plan should be available on site.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No one working in restaurant during time of inspection who had successfully passed a course in food safety.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer test strips were not available for the chemical sanitizers onsite. Facility to purchase quaternary ammonium (quat) and chlorine test strips if using both these products to ensure they are at the correct concentration. **Discussed on the inspection: chlorine and quat solutions must not be mixed as they create noxious chlorine gas which can be very toxic.**
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel for handwashing was not in the dispenser. The paper towel available did not fit into the designated dispenser. Facility to ensure all paper towel is in a dispenser to prevent contamination of the roll from dropping, splashing and handling.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan requires updating. Template provided in email containing the inspection report.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan requires updating. Template provided in email containing the inspection report.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Measured bleach solution sanitizer at greater than 200ppm. The bleach sanitizer solution should be measured at 100-200 ppm. A bleach solution concentration higher than 200 ppm will leave a residual on the food contact surfaces (ie. counters & equipment) which may damage the surface and requires rinsing after sanitizing. Please obtain chlorine testing strips to monitor this concentration. Corrected during inspection.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please update your food safety plan to reflect the new procedures for reheating soups. Ensure that all staff are trained on this food safety plan and sanitation plan.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): - Soups are put into Cayenne warmer & rethermalizer partially frozen and heated only to 60°C/140°F Soups must be rapidly heated to 74°C/165°F prior to placing in a hot holding unit.
- F1.1B - Potentially hazardous foods must be rapidly reheated to 74°C or hotter within 2 hours.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Spray bottle solution used for food contact surfaces did not contain an approved sanitizer. Discontinue this practice immediately. Approved sanitizers must be used for food contact surfaces for adequate sanitizing. Replace contents of teh spray bottle with an approved sanitizer such as bleach at 100ppm (1/2tsp/1L water).
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel was not available at handwashing sink. Ensure that the dispenser is supplied with paper towel by the follow-up inspection date. Ensure the staff are not washing their hands in the two-compartment sink behind the counter. This sink must solely be used for food preparation and dishwashing purposes.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- Are handwashing stations easily accessible?
- Observation(s): The dedicated hand wash station was not stocked and was blocked from usage by equipment on the floor and items being stored in the basin. This was corrected immediately.
- The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
- Are handwashing stations easily accessible?